Veal Scallops in Foil Pockets

This is a very elegant recipe that can be prepared very quickly.  It may seem like a lot of fuss, but is quite easy to prepare and doesn’t take a lot of time.  An added bonus is that you cook the veal in little foil pockets which eliminated scrubbing the baking pan. The cream sauce does need watching to not end up with lumpy scrambled eggs but it is very light and tasty.  Photo courtesy of Nicole Solera, taken in Sorrento, Italy.

Easy to read recipe:

4     Thin veal cutlets
Extra Virgin Olive Oil
Salt & pepper to taste
8     TBL chopped onions
½    Pound sliced mushrooms
Chablis

Pound veal cutlets.  Season with salt & pepper.
Make 4 aluminum foil pockets slightly larger than each cutlet & brush w/oil.
Place cutlets inside pockets & sprinkle evenly w/onion & mushrooms.
Pour enough Chablis over each cutlet to moisten well.  Pinch top of each envelope closed.

Bake at 375 for 20 minutes.  Remove from oven, add more Chablis, bake additional 20 min.

Lift veal scallops from pockets, place in  buttered serving dish.  SAVE pan juices from foil pockets in small bowl for sauce.

CREAM SAUCE FOR VEAL SCALLOPS

¼        Cup half & half cream
2         Egg yolks
Salt & pepper to taste

Combine the cream & egg yolks in top of double boiler, blending well, then stir in pan juices from bowl.  Continue stirring until sauce has thickened.  Serve over veal.