Mushroom-Stuffed Veal Scallops
serves 4
Use leftover spinach bread and sauce and mushrooms from braised cod to make this simple, elegant veal dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
8 veal scallops
1 tablespoon vegetable oil
2 reserved 3/4-inch slices spinach bread, finely chopped
1 cup reserved mushrooms from braised cod
1 teaspoon olive oil
2 cups reserved sauce from braised cod
1/2 cup beef broth
prep: 20 minutes
total: 30 minutes
wax paper or plastic wrap
food processor
toothpicks
non-stick skillet
1. Rub the veal with the vegetable oil and place between sheets of wax paper or plastic wrap. Pound until paper thin. Set aside.
2. Mix the chopped bread with the mushrooms and chop finely by hand or in a food processor.
3. Place a small mound (about 2 tablespoons) of the mushroom mixture on one of the pounded veal scallops, slightly off center. Fold the side flaps over the filling the way you would when wrapping a package, and roll the meat up around the filling, securing the end with a toothpick.
4. Heat a non-stick skillet over high heat for 1 full minute. Add the olive oil and brown the veal bundles on both sides.
5. Add the reserved sauce and the beef broth and simmer for 10 minutes. Until the veal is tender. Season to taste with salt and pepper.
