' Dunham Cellars - Veal With Mushrooms

Veal With Mushrooms

Veal with Mushrooms, Lemon & Caper Sauce

Sheila Bateman - Friend of the Winery
February 2007


8 veal scallops, 1 ½ pounds total weight
¼ cup all-purpose flour
¼ teaspoon salt
Freshly ground pepper to taste
5 Tablespoons butter or margarine
½ pound fresh mushrooms, sliced
1 clove garlic, minced
6 green onions with tops, sliced
¼ cup dry white wine
½ cup chicken broth
Juice of one lemon
1 Tablespoon capers, drained
1 Tablespoon fresh rosemary, chopped (or ¼ teaspoon dried, crumbled)
2 Tablespoons fresh parsley, chopped
1 lemon for garnish, sliced


Place veal between 2 pieces of waxed paper and pound with a meat mallet until veal is 1/8 to 1/4 inches thick. 

On a large piece of waxed paper, mix together flour, salt and pepper.  Dip each piece of veal in flour mixture to coat evenly.  In a large skillet over medium heat, melt 2 tablespoons of the butter.  Add mushrooms, garlic and onions and saute until soft (about 5 minutes).  Using a slotted spoon, remove to a warm platter.  Add remaining 3 tablespoons butter to same skillet over medium-high heat.  Add veal and brown, turning once (3-4 minutes on each side).  Remove to platter.  Add wine, broth, lemon juice, capers, rosemary, and parsley to pan and cook, stirring to reduce liquid (about 2 minutes).  Return veal and mushroom mixture to pan and cook until well blended and heated through (2-3 minutes). 

Arrange veal on warmed platter.  Pour mushroom sauce over top and garnish with