International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish

    Italian Veal Estensi (Scallopine with porcini Mushrooms)

    February 4, 2016 By Darlene at International Cuisine

    113 shares
    • Facebook76
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Italian veal Estensi  is a veal scallopine with porcini mushrooms.  The dish is scrumptious, the veal served in a light cream sauce with a hint of orange.  The name Estensi refers to royalty who played a great part in the history of the Renaissance period in Italy.  Bottom line this recipe is fit for royalty, it is easy to make and delicious.

    Italian Veal Estensi

     

    Print Pin
    5 from 1 vote

    Italian Veal Estensi (Scallopine with porcini Mushrooms)

    Course Main Dish
    Cuisine Italian
    Prep Time 15 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 55 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 2 lbs veal scallopine pounded flat
    • 3/4 ounce dried porcinis
    • 1 cup chicken stock
    • flour seasoned with salt and pepper to dredge the veal in
    • 2 tablespoons vegetable oil
    • 4 tablespoons butter
    • 2 shallots minced
    • 2 cloves garlic minced
    • 1/2 cup madeira wine
    • 3/4 cup heavy cream
    • juice of 1/2 fresh orange plus zest

    Instructions

    • In a saucepan, combine the dried porcinis with the chicken stock and bring to a boil. Reduce the heat to low and cook 2 minutes. Remove the pan from the heat and let steep for 30 minutes.
    • Remove the porcinis from the liquid, chop finely and set aside ( strain the liquid through a fine sieve and reserve)
    • Season veal with salt and pepper on both sides and dredge in the seasoned flour.
    • In a skillet over medium high heat, add 1 tablespoon of oil and 2 tablespoons of butter.
    • Add in the veal and cook quickly like only a minute or two per side until golden brown and crispy.
    • Set veal aside on a warm plate and repeat until the veal is cooked, wiping the pan in between batches if necessary.
    • After the last batch don't wipe the skillet and add the porcini mushrooms, shallots, garlic and Madeira. Deglaze the pan scraping up any little bits with a wooden spoon. When the madeira wine has reduced by about half, add in the reserved porcini broth and cook a few minutes. Add in the heavy cream, and the juice of the orange, Season with salt and pepper to taste and add the veal back into the cream sauce to heat through just a minute or two. Serve Immediately with a little zest of orange on top.
    • Enjoy!

     

    More Italy

    • a picture of the front of Osteria Senz'Oste a stone house with a curtain and blue shutters
      How to visit the Prosecco Vending Machine
    • Italian Beef Carpaccio
      Italian Beef Carpaccio
    • Italian Caprese salad
      Italian Caprese Salad
    • Italian fettuccine alfredo
      Italian Fettuccine Alfredo
    113 shares
    • Facebook76
    • Twitter

    Filed Under: Italy, Main Dish, Recipes

    5 from 1 vote (1 rating without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    • 76
    113 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.