Alligator Scaloppini

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  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound alligator fillets, thinly sliced or pounded thin
  • 2 tablespoons shallots, finely chopped
  • 1⁄4 cup brandy
  • 1 10-ounce can cream of mushroom soup
  • 3⁄4 cup milk
  • 3 tablespoons coarse-grain Dijon mustard
  • 2 tablespoons chopped parsley  

Yield: 4 servings


  1. Heat the butter and oil in a large skillet over medium-high heat.
  2. Add alligator meat and sauté quickly, 1 minute per side. Remove and keep warm.
  3. Add shallots to skillet and sauté 2 minutes.
  4. Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
  5. Stir in soup, milk, mustard, and parsley.
  6. Simmer over low heat until sauce is smooth and thick.
  7. To serve, spoon Dijon sauce over alligator scaloppini.

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