Recipes from Barrow House Inn


St. Francisville, Louisiana

 Veal Scaloppini with Wild Mushrooms Recipe

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Yield: 4 servings 

Ingredients:
4 - 3 oz. Slices of veal pounded to 1/8 inch in thickness (Boneless chicken or turkey breasts can be substituted)
1/2 cup all-purpose flour
1 tsp. Creole seasoning, such as Zatarain's
2 Tbs. Olive oil
1/2 lb. Sliced mixed wild mushrooms (such as portobello, oyster, cremini, etc.)
1/4 lb. Chopped tasso (turkey or ham)
1/2 cup marsala wine
1/2 cup veal or chicken stock
4 slices low fat mozzarella cheese

Instructions:
Sprinkle seasoning on meat, then melt oil in a large skillet. Dredge veal in flour and saute in oil for 1-2 minutes per side, then remove meat from skillet. In the skillet, add mushroom and tasso, then cook for 2 minutes. Add wine and stock, then boil mixture about 5 minutes or until it is reduced by half. Preheat your oven to 350 degrees.

Place veal in a baking pan and put mushroom/tasso mixture on top. Cover each slice with mozzarella cheese and bake in pre-heated oven for 10 minutes until cheese melts.

Inns Recipes

  • Veal Scaloppini with Wild Mushrooms
  • Mexicajun Potato Pie
  • French Silk Chocolate Flowerpots
  • Muffaletta Bread
  • Creole Eight Bean Soup
  • Shrimp in Mustard Cream

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