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Medaglioni Di Vitello Boscaiolo - Medallions of Veal in Mushroom sauce
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Terri McK


  • Veal:
  • 2 fillets of veal, cut into medallions, 1 1/2 inches thick
  • salt and pepper, to taste
  • 1 tsp (5 ml). Dijon mustard
  • 1 tbsp (15 ml). olive oil
  • 1 tbsp (15 ml). butter
  • Sauce:
  • 1 tbsp (15 ml). olive oil
  • 1 tsp (5 ml). butter
  • 1 clove garlic, minced
  • 2 tbsp (30 ml). dry white wine
  • 3/4 cup (175 ml) whipping cream
  • salt and pepper, to taste
  • 2 tsp (10 ml). fresh parsley, finely chopped
  • Season veal with salt and pepper, and rub with mustard.
  • Saute on both sides, browning each side.
  • Remove from skillet and keep warm.
  • Saute mushrooms in oil and butter on medium for 3 minutes.
  • Add garlic to the mushrooms and cook 1 minute.
  • Add wine to mushrooms and simmer 2 minutes.
  • Add cream and cook until reduced and thickened, about 4 minutes.
  • Put veal on warm serving platter and coat with sauce.
  • Garnish with parsley.
My husband is Italian so we tend to eat very traditional Italian meals at my home. This one is excellent. Enjoy......

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