Rino's Special

Ingredients

• 3 tablespoons brandy 
• 0.3 stick butter 
• 16 ounce chicken tenderloins thinly sliced
• 3 ounces porcini mushrooms chopped
• 2 ounces flour all-purpose
• 4 servings salt and ground pepper fresh black
• 0.8 cup heavy cream 
• 0.5 cup olive oil 
• 6 ounces oyster mushrooms trimmed
• 4 servings parsley leaves chopped for garnish
• 12  shiitake mushrooms and stems discarded cleaned sliced
• 4 large shrimp shelled deveined
• 16 ounce veal cutlets thinly sliced scaloppini

Equipment

• frying pan
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Pound the veal and chicken into 1/4-inch thick slices, between sheets of plastic wrap or waxed paper.
3. Add the flour to a large shallow dish. Dredge the veal and chicken in the flour.
4. Heat the olive oil in a large saute pan over medium to low heat.
5. Add veal and chicken and brown on 1 side only.
6. Add all of the mushrooms and saute for 1 to 2 minutes.
7. Drain the oil from the pan, add the shrimp and season with salt and pepper, to taste.
8. Add the brandy and carefully ignite it with a long kitchen match to burn off the alcohol. Stir in the heavy cream and butter and let the sauce reduce for 3 to 4 minutes. Ready to serve.
9. Arrange 1 piece of veal, 1 piece of chicken and 1 shrimp on each serving plate. Top with some mushrooms and sauce and garnish with parsley. Can be served over pasta, if desired.