Veal Scallopine with Curried Cauliflower & Mushroom Sauce


4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil


1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan

Mushroom Sauce:

1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup small diced carrots, onion, celery
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste


For the mushroom sauce:

In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You’ll want to stir constantly so you don’t scorch the flour.

In a separate saute pan, heat olive oil under medium high heat. Add diced vegetables and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.

Add vegetable mixture to roux and stir to incorporate. Very slowly add 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes.

Strain of solids, then return the liquid into the saucepan. Add remaining 2 cups of stock and simmer until the mixture is reduced by half.

In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the reduced sauce and simmer under low heat for about 10-15 minutes.

For the cauliflower:

Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.

Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges.

Finish by tossing with fresh parsley and shredded Parmesan cheese.

For the veal:

Heat a large saute pan on high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.

Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These will cook very quickly.

Remove from pan and let rest on a cutting board for 2-3 minutes.

To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal.

This recipe is also linked on:

Food on Friday: Veal 


Carole said...

Oooh, I like the sound of curried cauliflower too! Thanks for linking in again. Cheers

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