Rino's Special

Name: Rino's Special
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

13 ingredients

13 steps

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

Directions

1

Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper.
2

Add the flour to a large shallow dish.
3

Dredge the veal and chicken in the flour.
4

Heat the olive oil in a large saute pan over medium to low heat.
5

Add veal and chicken and brown on 1 side only.
6

Add all of the mushrooms and saute for 1 to 2 minutes.
7

Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste.
8

Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol.
9

Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes.
10

Ready to serve.
11

Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate.
12

Top with some mushrooms and sauce and garnish with parsley.
13

Can be served over pasta, if desired.