Whether cooking for two on Valentine’s Day or for guests, who doesn’t enjoy an elegant yet easy and fast main dish? This gluten free veal scallopini recipe is both. Gluten Free Chicken Marsala is another fave for easy and elegant. If you’re not a mushroom fan, just omit them. I usually add some for guests, but don’t serve them to either me or my husband. Meanwhile, this a delicious dish that may be served with pasta, rice, or mashed potatoes.
Gluten Free Veal Scallopini (or Chicken)
Rich and elegant, veal scallopini will make your dinner party! Try different varieties of meat based on your tastes and/or budget.
- 1/2 cup brown or white rice flour
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1-1/4 pounds 1/4-inch thick veal* (for scallopini) (or chicken breasts or pork)
- 5 tablespoons salted butter (or unsalted + salt)
- 8 ounces mushrooms such as crimini, sliced
- 1/2 cup chopped yellow onion (or shallots/small red onion
- 1/2 cup dry white wine (Sauvignon Blanc or Chardonnay (or Pinot Blanc, Pinot Grigio, Chablis, Riesling)
- 1/4 cup reduced-sodium gluten free beef broth** (or additional wine)
- 1 cup whipping cream (doesn't have to be heavy)
- Kalamata olives, for garnish (optional)
- Combine the flour, salt, and pepper in a plate or large, shallow bowl. Dredge the veal in the seasoned flour on all sides; shake off excess flour; transfer to a clean plate; set aside.
- Preheat the oven to the lowest possible to keep the veal warm while cooking the remaining batches, 170 - 200ºF.
- Just prior to servings, melt 2 tablespoons butter in a heavy 12-inch skillet over medium-high heat. Add just enough veal to the skillet to prevent from over-crowding the pan. Cook for about 1 minute per side and until lightly golden in color. Transfer to a heatproof platter and place in the oven to keep warm. Repeat the above with the remaining veal.
- Melt the remaining 3 tablespoons of butter in the same skillet over medium-high heat. Add mushrooms and onion and saute until the mushrooms are tender, 7 to 8 minutes.
- Add the wine and simmer over medium heat until all of the liquid reduces to about 1/4 to 1/3 cup. Then, add the cream and simmer until the sauce thickens to your liking, 3 - 4 minutes. Season the sauce with additional salt and pepper, to taste.
- Add the cooked veal to the mushroom mixture and heat until the veal is warm and coated with sauce, 1 - 2 minutes. Transfer the veal to individual serving plates and top with mushrooms and sauce.
- Serve with pasta, rice, or mashed potatoes along with a salad or vegetable.
Allergens depending on the brand or variety of broth and/or wine that you use.
Substitute broth for the cream and stir 1 teaspoon of brown rice flour to thicken up the sauce for dairy-free. Then increase the heat to high and boil, stirring constantly until thicken. Add additional 1/2 teaspoons of flour and repeat until thickened to your liking.
*To use chicken or pork, slice 1-1/4 pounds of chicken breasts or boneless pork chops (trimmed of all excess fat) to 1/4-inch thick. (You can even slice chicken breasts into medallions, meaning slicing them from the narrowest edge instead of large pieces, if you'd like. Pound out any thick areas for even cooking.
Feel free to use less cream and more wine or broth, depending upon your calorie needs and dairy tolerance.
**I use Better Than Bouillon Organic Reduced-Sodium Beef Base. Their non-organic Reduced-Sodium Beef and non-organic Vegetable Bases are not gluten free. They contain barley malt.
Gluten Free Pasta:
If you're looking for a good gluten free egg noodle, try Jovial Tagliatelle Egg Pasta. Another option is make this easy homemade Gluten Free Egg Noodles Recipe. It is extremely sturdy, even upon reheating.
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