Veal St. Charles
A luxurious veal and seafood dish featuring tender veal, scallops, shrimp, mushrooms, and a creamy sauce with pesto, perfect for special occasions or elegant dinners.
Ingredients
- 8 oz. veal cutlet ⓘ
- 3 Tbsp. clarified butter ⓘ
- 2 Tbsp. flour
- white wine ⓘ
- 2 tsp. minced shallots ⓘ
- 1 tsp. minced garlic ⓘ
- salt
- white pepper ⓘ
- 4 to 5 oz. heavy cream ⓘ
- 1 tsp. pesto ⓘ
- 3-4 oz. sliced mushrooms ⓘ
- 3 oz. diced tomato ⓘ
- 4-5 oz. sea scallop ⓘ
- 6 each green shrimp ⓘ
- 2 oz. demi glace ⓘ
- 8 oz. fettucini noodles ⓘ
Instructions
- In a hot saute pan, add clarified butter and lightly flour the veal cutlets.
- Add garlic, shallots, mushrooms, tomatoes, pesto, and white wine to the pan to prevent browning.
- Add seafood (scallops and shrimp), sprinkle flour lightly across the pan, and incorporate well.
- Add white wine if needed to adjust thickness, then add demi glace and heavy cream.
- Cook for a minute or two, season to taste with salt and white pepper.
- Serve the sauce over cooked fettucini noodles or wild rice blend if desired.
Tips & Substitutions
To enhance the dish, consider using a mix of fresh herbs like thyme or basil for added flavor. If veal isn't available, chicken or turkey cutlets can be suitable substitutes. For a lighter version, you can reduce the amount of cream or use half-and-half. Ensure the seafood is fresh, and try to find high-quality white wine to complement the sauce. This recipe also pairs beautifully with Rajin Cajun Seafood And Rice.
Serving Suggestions
Serve the veal and seafood sauce over the cooked fettuccini noodles and garnish with freshly grated Parmesan cheese and chopped parsley for a vibrant touch. A side of garlic bread or a crisp green salad would complement the meal well. This dish is perfect for a special occasion or as a comforting dinner, so consider pairing it with a nice glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop over low heat to prevent the seafood from becoming rubbery. If the sauce thickens too much, add a splash of white wine or cream to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Veal St. Charles contains roughly 2523 calories, with 60g protein, 232g carbohydrates, and 137g fat. It is an excellent source of protein (119% of the Daily Value), iron (84% of the Daily Value), and dietary fiber (77% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but make sure to thaw it thoroughly before cooking to ensure even cooking. Pat it dry to prevent excess moisture in the sauce. Fresh seafood will yield the best flavor, but frozen can work in a pinch.
What type of wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this recipe. The acidity will complement the richness of the cream and the flavors of the seafood. Avoid using sweet wines, as they can alter the dish's overall taste.
Can I make this dish ahead of time?
While it's best enjoyed fresh, you can prepare the sauce in advance and store it in the refrigerator. Just reheat gently before serving, and cook the fettuccini noodles fresh to maintain their texture. This approach saves time while still delivering a delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).