Italian Veal Scallopini


6 veal scallopini
½ cup plain flour
1 cup mushrooms, thinly sliced
1 garlic clove, roughly chopped
1 shallot, thinly sliced
1 tbsp. dijon mustard
½ cup chicken stock
¼ cup full cream
1 tbsp. tarragon, chopped
1 tbsp. chives, chopped
2 tbsp. butter
2 sage leaves
2 tbsp. masala
2 tbsp. white wine
2 tbsp. water or chicken stock
olive oil


Season the veal with a small amount of salt and pepper and lightly coat with plain flour.

Add the olive oil, garlic, sage, shallot, mushrooms, massala, white wine, water/chicken stock and butter to a pan. Sautee until the mushrooms are brown and add cream. When the sauce is about to come to the boil, add the tarragon and chives.

Add veal to hot pan, and cook for 3 minutes, or until golden. Serve with mushroom sauce on top.