Sauteed Veal with Shrimp Mushroom and Brandy Cream Sauce
Elevate your dinner table with the luxurious flavors of Sauteed Veal with Shrimp, Mushroom, and Brandy Cream Sauce. This elegant dish combines tender, golden-browned veal cutlets with succulent shrimp and earthy cremini mushrooms, all bathed in a decadent brandy cream sauce enriched with a hint of garlic and chicken broth. The mild sweetness of brandy perfectly balances the richness of heavy cream, creating a silky sauce that clings to every bite. Finished with fresh parsley and perfect for pairing with mashed potatoes, rice, or crusty bread, this gourmet masterpiece is surprisingly easy to prepare in just 40 minutes. Ideal for special occasions or an indulgent weeknight meal, this recipe is a show-stopping choice for fans of veal dishes, seafood pairings, and savory cream sauces.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 12 pieces Large shrimp (peeled and deveined)
- 2 cloves Garlic cloves (minced)
- 8 ounces Cremini mushrooms (sliced)
- 0.25 cup Brandy
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the veal cutlets on both sides with salt and freshly ground black pepper.
Dredge the veal cutlets in the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the veal cutlets to the skillet and cook for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Toss in the minced garlic and cook for 30 seconds, being careful not to burn it.
Add the sliced cremini mushrooms and cook for 4-5 minutes until they release moisture and begin to brown.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink, flipping halfway through.
Carefully pour the brandy into the skillet and let it cook for 1-2 minutes, allowing the alcohol to evaporate.
Stir in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
Let the sauce simmer for 3-4 minutes until it thickens slightly. Return the veal cutlets to the skillet and spoon the sauce over them.
Simmer for another 2-3 minutes to ensure the veal is heated through and flavors are combined.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
