8 pieces scaloppine
1 cup flour mixed with freshly ground Tellicherry Pepper for dredging the veal
1 ounce Dried Morels
1 cup Glace de Veau Gold Stock*
2 teaspoons flour dissolved in 1/2 cup of milk
1 1/2 tablespoons Planeta Extra Virgin Olive Oil
1 1/2 tablespoons unsalted butter
1 tablespoon chopped red pepper
1 tablespoon chopped sweet onion
1 teaspoon Wan Ja Shan Organic Soy Sauce
1 tablespoon sour cream
1 tablespoon Madeira
1/2 cup heavy cream
Dilute the Glace de Veau stock base (1 part base to 4 parts hot water). In a sauce pan, add Morels and stock, Simmer gently for about 20 minutes. Do not let liquid boil away. Replenish the liquid with additional stock if necessary. Add heavy cream, sour cream, Wan Ja Shan Organic Soy Sauce and Madeira to the liquid. Thicken morel sauce with flour and milk mixture. Keep warm.
Dredge the veal scaloppine in the flour.
In a heavy, large skillet over high heat, add the butter and Planeta Olive Oil. Sauté the veal for about 2 minutes on each side. Do not crowd the scaloppine. If necessary, sauté the veal in two batches. Remove veal and add red pepper and sweet onion. Sauté until vegetables are translucent. Add the morel sauce to the pan. Stir to combine. Slide veal scaloppine back into pan just long enough to heat through.
Serve the veal napped with the sauce.