Ingredients
8 small grain-fed veal scallops
30 ml (2 tbsp) butter
1 medium onion, chopped
250 ml (1 cup) finely chopped mushrooms
15 ml (1 tbsp) chopped fresh parsley
1 pinch of dried thyme
15 ml (1 tbsp) cognac or brandy
60 ml (1/4 cup) fine bread crumbs
1 beaten egg
1 pinch of salt
0,5 ml (1/8 tsp) pepper
75 ml (1/3 cup) flour
30 ml (2 tbsp) canola oil1 mushroom sauce mix
300 ml (1 1/4 cup) milk
Preparation
Melt butter in a pan over medium heat; add onion and brown lightly for 2 or 3 minutes or until softenend.
Add mushrooms, parsley and thyme and brown lightly for 2 to minutes.
Add the cognac and let simmer 1 minute.
Remove from heat; add the bread crumbs, egg, salt and pepper.
Pound the scallopinis until very thin.
Coat in flour and shake off excess.
Heat oil over medium-high heat in a large saucepan, and lightly brown scallopinis about 1 to 2 minutes per side. Remove scallopinis from pan.
Place an equal amount of stuffing in the center of each scallopini. Roll and tie with a string if necessary.
Place on a serving plate, fold-side down.
Cover and keep warm in a 70°C (150°F) oven.
In a pot, mix the mushroom sauce with milk.
Bring to boil over medium-high heat, stirring frequently with a whisk.
Lower heat and allow to simmer for 5 minutes, stirring from time to time.
Cover scallopinis with sauce just before serving.
