I had a big surprise today. We found around 2.5 kg of veal in the freezer buried beneath meat scraps for the dog. Petra and I had been wondering what we were going prepare for dinner, and now I had our answer. Veal Scallopini.
The meat looked to be cut from either the shoulder or the hind quarter of the animal, so I had quite a bit of work to do trimming and removing all the connective tissue and silver skin. Still, it was a labor of love since it is not often that I have the opportunity to work with such a choice cut of meat.
Here’s what I managed to find in our kitchen:
- Veal Cutlets pounded to about 1/8 in. thickness
- Herbes de Provence
- Mushrooms, sliced (I had Shitake and Porcini on hand)
- White Wine (demi-dry… a Chardonnay or Sauvignon Blanc will do nicely)
- Chicken Stock
- Fresh Parsley, chopped
- Bay Leaf
- Butter (unsalted)
- Olive Oil
- Salt & Pepper
After portioning the veal cutlets, I seasoned the dredging flour with herbes de provence, salt & pepper (Don’t be afraid to taste the flour mixture. Always taste as you go). I combined a bit of butter and olive oil in a large pan over medium heat, dredged the cutlets in the flour mixture, and cooked the cutlets for about a minute on each side until the jucies ran clear (Try to work in no more than 3 batches at a time. You don’t want to burn the flavorful residue). After the cutlets were done, I quickly sautéed the mushrooms in the same pan and set the mushrooms aside and started the sauce by deglazing the pan with about a cup of wine, a bay leaf, and reduced by 1/2 (Make sure to scrape all the yummy brown bits stuck to the bottom of the pan while the wine is reducing). I followed with about about 2 cups of chicken stock and reduced by 1/2, and pulled it off the heat and finished with beurre monté… whisking cold chunks of unsalted butter to the liquid until I had the consistency I wanted. Salt & Pepper to taste and chopped parsley to garnish.
I served the veal topped with mushrooms and sauce accompanied with steamed broccoli and buttered boiled potatoes. A fine way to dine on our last vacation day.