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La Belle Cuisine
Escalopes de Veau aux Pistaches
(Veal Scallops with Pistachios)
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1 pound 1/4-inch thick veal scallops,
2 tablespoons vegetable oil
1/2 cup Madeira
2 cups whipping cream
1 1/4 cups thinly sliced mushrooms
4 1/2 ounces prosciutto, diced
45 natural pistachios
Dredge veal lightly in flour, shaking off excess.
Heat oil in heavy large skillet over medium high heat. Add
veal and cook
until it is golden brown, about 1 minute per side. Transfer to
and cover with foil.
Pour off oil in skillet. Add Madeira and bring to boil,
scraping up brown bits. Boil until reduced by half. Add cream, mushrooms,
prosciutto and pistachios and boil until liquid is reduced by half and coats
back of spoon. Season with salt and pepper. Pour over veal and serve
immediately. Serves 6.
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