Veal Scaloppini Sauté with Morel Mushrooms and Apple Brandy Sauce


From Chef Randy Emert, C.E.C.

2 1/2 lbs. veal top round cut into cutlets and pounded 1/4 inch thick, cut in half
1 cup all purpose flour
1 Tablespoon chili powder
salt and pepper to taste
1/4 cup olive oil
1 lb. fresh local morel mushrooms
1 Michigan-grown apple (Jonathon, Northern Spy), peeled, seeded, diced
2 large shallots, minced
1 cup Michigan apple brandy
1/4 lb. butter
Worcestershire to taste
Tabasco to taste
salt and pepper to taste
slurry (cornstarch and just enough cold water to dissolve)

Season veal on both sides with salt and pepper. Mix together flour and chili powder. Dredge veal in flour mixture and shake off excess flour.

Heat olive oil in three large sauté pans over medium high heat. Brown veal on both sides and remove from pan. Add mushrooms, apples and shallots; sauté until tender.
Deglaze with apple brandy, add veal or beef broth and reduce by half. Adjust thickness with slurry (should just coat the back of a spoon). Finish with butter, seasonings, salt and pepper.

Serves: 6

Wine Recommendation
Serve with Michigan Dry Riesling.

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