Veal Scallopini with Wild Mushroom Ragout and Castello Borgonzola

Ingredients for 4 servings


2 tbsp olive oil

3 shallots, or 1 onion, chopped

1 clove garlic, chopped

4 shiitake mushrooms, stems removed, sliced

1 portobello mushroom, trimmed and sliced

2 tbsp port

½ cup chicken stock

1 tbsp chopped fresh tarragon

4 oz Castello Borgonzola cheese, rind removed, cubed

1 tbsp lemon juice

Veal scallopini

1 cup fine, dry bread crumbs

250 mL Salt and freshly cracked black pepper

8 pieces veal scallopini, about 3 oz each

2 eggs, whisked with fork

 2 tbsp olive oil 

Veal Scallopini with Wild Mushroom Ragout and Castello Borgonzola


For ragout: In a medium skillet, sauté shallots in olive oil over medium high heat, until just soft about 3-4 minutes. Increase heat to high and add the mushrooms. Sauté for 3-4 minutes until soft and golden. Add the garlic and toss for 2 minutes. Deglaze pan with port and add the chicken stock.

Reduce heat to low and simmer, uncovered, for 12-15 minutes until reduced slightly. Add tarragon and Borgonzola. Stir just until cheese is melted. Add lemon juice and stir to blend. Remove from heat.

For veal scallopini: In a small aluminum tin or baking tin combine bread crumbs with salt and pepper to taste. Dip veal into beaten egg and then in bread crumbs, coating well.

In a large skillet, pan-fry the veal scallopini in olive oil over medium high heat until golden, 2-3 minutes per side, adding more oil to pan as necessary. Spoon ragout over veal and serve with your favourite green vegetable such as rapini or broccoli. 

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