| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 (4-ounce) thinly sliced veal cutlets (scaloppini)
- 4 (4-ounce) thinly sliced chicken tenderloins
- 2 ounces all-purpose flour
- 1/2 cup olive oil
- 12 shiitake mushrooms cleaned and stems discarded, then sliced
- 6 ounces oyster mushrooms, trimmed
- 3 ounces porcini mushrooms chopped
- 4 large shrimp, shelled and deveined
- Salt and fresh ground black pepper
- 3 tablespoons brandy
- 3/4 cup heavy cream
- 1/4 stick butter
- Chopped parsley leaves, for garnish
Instructions
- Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
- Heat the olive oil in a large saute pan over medium to low heat. Add veal and chicken and brown on 1 side only. Add all of the mushrooms and saute for 1 to 2 minutes. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
- Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 985 |
| Total Fat | 73 g |
| Saturated Fat | 24 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 197 mg |
| Sodium | 1124 mg |
Reviews
excellent. i made it myself
and reviewed it myself.
and reviewed it myself.
No veal stock in recipe !!
cant seem to find porcini mushrooms what would be a good substitute? I’m rating it 5 just by looking at the recipe
I’ve watched the video and episode multiple time…..where the veal stock in this recipe that is posted on FN ? This happens all the time, where items are just left out on the written recipe. My rating is for Food Network – luckily I’ll be using the video as my guide !
This is a great recipe. I agree with one poster that if you don’t have veal stock you can use a mix of chicken/beef stock. Also, if you want to recreate their lobster ravioli, check out the lobster ravioli with crabmeat cream sauce recipe here. You can tweak it to use all lobster or a combo of lobster/crab in the sauce…I have been to Rino’s many times and it is definitely worth the effort/wait but if you live in another part of the country, this recipe and the one for lobster ravioli on here will not disappoint..in fact, my wife would rather me make them than go into Boston.
We saw this recipe a couple of years ago and tried it. Other than one of the mushrooms looking just too creapy to deal with, this was absolutely finger licking good! We lost it and just refound it here recently and I’m seriously happy. This is a good one.
Doubled the recipe for a Christmas week dinner and everyone loved it. The combination of wild mushrooms infused the cream sauce with both flavor and texture that made the recipe (Button shrooms in this recipe would have been a bust!) I had extra cream and some half and half which I mixed together and used to make some extra sauce. Good thing as the recipe itself makes barely enough. Next time I may forego the chicken and add more shrimp or even seared sea scallops. This is a winner!
Time consuming To Make Especially If You Make Your Own Pasta. This Is So Good…I Can Only Imagine What It Must Taste Like In Boston. Thanks
Parts of the dish were fine (the shrimp, the mushrooms and sauce, but overall it was very bland. It was okay for a one-time dish, but we won’t do it again.
OUTSTANDING, just OUTSTANDING!!! My favorite dish off of the food network. If you cant find veal stock, a great substitute is a ratio of 75% chicken & 25% beef stock combined. Thank you Chef Tony for sharing. Thank you!