- 1/4 cup (50 mL) butter, divided
- 1 tbsp (15 mL) olive oil
- 1 lb (454 g) veal scaloppini
- 1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided
- 1/4 cup (50 mL) shallots
- 2 cups (500 mL) sliced shiitake mushrooms
- 1 cup (250 mL) barley
- 2 cloves garlic, minced
- 1/2 cup (125 mL) dry white wine
- 3 cups (750 mL) hot chicken broth
- 1/4 cup (50 mL) freshly grated Parmesan
- 1/4 cup (50 mL) freshly chopped flat leaf parsley
In a large deep skillet, heat 1 tbsp (15 mL) of the butter and the olive oil over medium heat. Cook the scaloppini just until golden on both sides, season with half of the salt and pepper. Transfer to cutting board and slice.
In same skillet, melt 2 tbsp (30 mL) of the butter. Cook shallots until translucent, about 3 minutes. Stir in mushrooms and remaining salt and pepper. Cook until no liquid remains and mushrooms are golden, about 7 minutes. Stir in barley, stirring, until each piece is coated with butter, about 1 minute. Stir in garlic and cook one minute more. Pour in wine, scraping any brown bits from the bottom of the pan. Cook until almost all the liquid has been absorbed and add the broth to the barley ½ cup (125 mL) at a time, stirring frequently and waiting until almost all the liquid has been absorbed before adding more liquid. During the last addition, the barley should be tender but firm and the consistency should be creamy. Stir in remaining butter and Parmesan and veal with any accumulated juices. Sprinkle with parsley and serve immediately.
Makes 4 servings.
Per 1/6 of recipe: about 390 cal, 21g pro, 19g total fat (9g sat fat), 30g carb, 6g fiber, 75mg chol, 640mg sodium. %RDI: iron 10%, calcium 10%, vit A 10%, vit C 6%
Source: Ontario Veal Appeal (ontariovealappeal.ca)