John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.
Ingredients
Makes 4 main-course servings
Preparation
Step 1
Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
Step 2
Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
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Reviews (30)
Back to TopGreat dish. Simple and quick to make and packs a lot of flavor in the sauce.
Mannta
Kempsey, NSW
9/27/2021
This is an absolutely fabulous dish. I didn't change a thing and made the recipe as is. Served it with mashed potatoes with green onions and the flavor was fantastic! I bought veal cutlets at Costco and they were tasty and tender! This one is a keeper!
jocelyn1
Naples, FL
9/23/2009
This dish was really good! I added a little fresh thyme and veal demi glace just to beef up the flavor. I will definitely make this again!
kschenk27
hemet, ca
2/17/2009
This is really easy to prepare, especially for the outcome. It is a little rich, but great if you want to make a casual dinner a little special. I substituted chicken breastes for the veal, and added fresh thyme. Still very delicious.
leahredil
oakland, ca
9/14/2008
This is basically beef stroganoff with veal. The sauce seemed a little heavy for the delicate meat, and like tandyb, my veal was kind of tough. Probably would not make again for such an expensive cut of meat.
Anonymous
Indianapolis
7/7/2008
Excellent, easy recipe. Can also use chicken, turkey, pork cutlets pounded thin.
pegbongot
West Chester, PA
1/31/2007
The second time I made this I added 1 tablespoon of whole grain mustard to the sauce. It was a great addition to bump up the already great flavor. I used 3/4 cup 2% instead of cream to cut out some fat. The sauce still came out wonderful. Definitely company worthy however it is last minute prep.
karenfar
Frisco, TX
6/25/2006
Wonderfully tasty! The sauce was so easy to make. I will be making this often - especially for entertaining.
Anonymous
Toronto
8/1/2005
I loved the sauce but must have gone wrong with my veal. It was a bit tough although it came from the butcher. I would have liked to have doubled the sauce....will try with pork tender as mentioned earlier.
tandyb
san antonio texas
1/15/2005
this is delicious!! I used a small white onion since I didn't have shallots and the juice of a lemon instead of the wine, still turned out great!
Anonymous
washington dc
11/15/2004
in an attempt to work with the ingredients on hand and to be a bit healthier, i opted to use fresh dill and modified the recipe to use vegetable broth instead of the white wine, onion instead of shallots, and did not add the heavy cream.... perhaps it changed beyond its original intent, but it was a delicious, and quick too!
Anonymous
philadelphia, pa
6/20/2004
Suggetions on what to serve with this: Saffron rice along with artichokes. Both were lovely with the sauce and veal. We suggest Velletri, an Italian red, with this.
Anonymous
Chicago, IL
6/16/2004
Yummy! I made this recipe tonight for my hubby and hi sfather and they LOVED IT! I used a little less butter than the recipe asked for. My husband kept raving about it, even though he is not wild about cream sauces. quick to make, perfect with sauteed baby red potatoes and a veggie to soak up the juices.
Anonymous
a hungry Virginia cook!
6/9/2004
Don't let the mushrooms / onions simmer too long. The mushrooms lose their taste rather quickly... I used medium heat for the meat -- it was really nice and tender in the end.
David
Dublin, Ireland / Berlin, Germany
12/29/2003
Great recipe. Very very easy and quick. Next time I think that I will add a splash of cognac or brandy to the sauce.
Anonymous
Texas
12/19/2003
