Mushroom-Dusted Veal Scaloppine with Sage

Delicate veal, lightly crusted with porcini mushroom powder and finished with a silky sherry reduction—an elegant dish that highlights deep, earthy flavor with refined simplicity.

Ingredients

1 lb veal scaloppine (about 1/4-inch thick, lightly pounded)
Salt and freshly ground black pepper
1/2–2/3 oz Oyster Creek porcini powder (about 3 tbsp)
4 tsp extra virgin olive oil (divided)
2 tbsp amontillado sherry
1/2 cup chicken broth
2–3 tbsp fresh sage leaves, thinly sliced

Instructions

Prep the Veal
Season veal generously with salt and pepper. Spread half of the mushroom powder on a plate.
First Sear
Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
Lightly dredge half of the veal in the mushroom powder, shaking off excess.
Sear for about 2 minutes per side, until golden brown. Transfer to a platter and keep warm.
Repeat
Add remaining mushroom powder to the plate and repeat the process with the remaining veal and oil.
Build the Sauce
Add sherry to the pan, scraping up the browned bits. Add chicken broth and reduce until slightly syrupy.
Finish & Serve
Adjust seasoning. Spoon sauce over the veal and finish with slivered fresh sage. Serve immediately.

Chef’s Note
Have everything prepped before you begin—this dish comes together quickly and rewards good timing.

Serving Suggestions

Sautéed turnips with smoked onions
Chicory with shiitake mushrooms
Or a simple buttered pasta to soak up the sauce