Yield: 12 servings Weight Measure Directions
Butter, divided


¼ cup (60 mL)

In large deep skillet, heat half of the butter oil over medium high heat. Season the scaloppini with the salt pepper cook, in 2 batches, just until golden on both sides, about 2 minutes per side. Transfer to cutting board slice.

Olive oil, divided   ¼ cup (60 mL)

Veal Scaloppini


About 2lb (1 kg) ½ cup (125 mL)

1 tsp (5 mL)
1 tsp (5 mL)

Butter, divided   ¼ cup (50 mL)

In same skillet, melt 2 tbsp (30 mL) of the butter. Cook shallots, until translucent tender, about 3 minutes. Stir in mushrooms cook until golden no liquid remains, about 10 minutes.

Stir in barley, until each piece is coated with butter, about 1 minute. Stir in garlic cook one minute.

Pour in wine, scraping any brown bits from the bottom of the pan. Add in stock, about ½ cup (125 mL) at a time, stirring often, until almost all the liquid has been absorbed before adding more hot stock continuing the process. During the last addition, the barley should be tender but still al dente sauce should be creamy. Stir in remaining butter, Parmesan, sliced veal any of the accumulated juices.

Sprinkle with parsley serve immediately in warmed soup plates with fresh cracked pepper.

Shallots, minced 1 lb (454g) 1 cup (250 mL)
Sliced shiitake mushrooms
Pearl barley
Garlic, minced
Dry white wine
Hot brown veal stock
Fresh grated Parmesan
Fresh chopped flat leaf parsley
  6 cups (1.5L)
3 cups (750 mL)
2 tbsp (30 mL)
½ tsp (2 mL)
½ tsp (2 mL)
2 cups (500 mL)
8 cups (2L)
1 cup (250 mL)
½ cup (125 mL)

Source: Ontario Veal Appeal ontariovealappeal.ca