Veal Francese

I know it is wrong to love veal, but I do. Even my father refuses to eat it, but I figure if I eat meat, what's the difference? In fact, I selected Grotto for my Mother's Day dinner because I know I can get great veal there and I always like to support Tilman Fertitta because of all he has done for the University of Houston.  And we have a Landry's Select card, which adds and even bigger bonus.  This technique for cooking the veal was new to me, but it was awesome.  I plan on trying it with chicken next, basically keeping the recipe as is, replacing the veal with pounded out chicken cutlets.  This recipe was adapted from Cookstr.

Veal Francese

1 tablespoon butter
1 can quartered artichoke hearts
1 lemon, sliced
1 tablespoon capers
¼ cup flour
¼ teaspoon ground white pepper
½ teaspoon basil
¼ teaspoon Kosher salt
2 eggs
1 ½ cups white wine
½ pound thin veal cutlets

In a large skillet with a lid, melt 1 tablespoon of the butter over medium heat. Add the artichokes to the pan and sauté for 2 minutes. Add 1 cup of the wine, the lemon slices and capers, cover and simmer for 4 minutes, stirring occasionally.

In a shallow bowl, whisk together the flour, pepper, basil and salt. In another shallow bowl, whisk together the eggs with 2 tablespoons of the wine. Dredge each veal cutlet in the flour, then in the egg. Add the cutlets to the pan and simmer on low heat, shaking the pan to keep the cutlets floating in the liquid; add wine if needed. Turn the cutlets after 3 minutes and cook for 1 minute more. Plate the veal, remove the lemon slices, and pour the sauce over top; serve.

Pin It Now!

Creamy Chicken and Noodles

I am loving the one pot trend for cooking pasta and sauce all together, how was this not discovered sooner? So I was happy to try it in a pasta dish that wasn't so pasta-esque. I adore the frozen egg noodles, they cook up just as well as homemade and are a heck of a lot easier to prepare.  A complete meal was ready in under thirty minutes.  Feel free to use frozen or fresh carrots, it really doesn't matter.  This recipe was inspired by Baked at Midnite.

Creamy Chicken and Noodles

1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite sized pieces
3 cups chicken broth
1 bag frozen egg noodles
1 cup sliced carrots
1 cup peas
¼ cup water
2 tablespoons flour
½ cup cream

Heat the oil in a large skillet with a lid over medium heat. Add the chicken and sauté until no longer pink, about 3 minutes. Add the broth and bring to a boil. Add the noodles, carrots and peas; bring to a simmer. Cover and cook for 15 minutes, stirring occasionally. Whisk together the water and flour, stir into the skillet slowly, then stir in the cream. Bring to a boil and simmer for 5 minutes more. Salt and pepper to taste, serve.

Pin It Now!

Fried Shrimp with Meyer Lemon Tartar Sauce

I need to find an all you can eat fried shrimp place to take Miss F. And hopefully they charge less for a child. And then laugh and laugh when she takes down fried shrimp by the dozen.  She prefers her shrimp plain, no dipping sauce needed.  When I was her age, I was a ketchup only kind of kid, but I learned to appreciate tartar sauce and remoulade as time went by.  And I still don't mind ketchup!  I made this tartar sauce with the Meyer lemons from my mom, but it could be made with regular lemon juice, just half the amount.

Fried Shrimp with Meyer Lemon Tartar Sauce

½ cup mayonnaise
2 tablespoons capers, roughly chopped
2 tablespoons Meyer lemon juice
1 tablespoon sweet pickle relish
hot sauce

1 egg
½ cup milk
½ cup Panko breadcrumbs
½ cup flour
1 pound shrimp, peeled and deveined

In a small bowl, stir together the mayonnaise, capers, pickles, lemon juice and hot sauce to taste. Cover and chill for one hour.

In a shallow dish, whisk together the egg and milk. In another shallow dish, combine the Panko and flour. Toss the shrimp in the egg and milk mixture and then dredge in the Panko mixture. Refrigerate the shrimp for 15 minutes to set the coating. Heat two inches of oil in a Dutch oven over medium-high heat. Fry the shrimp for 3 to 4 minutes, remove and drain on paper towels.

Serve the shrimp with the tartar sauce.

Pin It Now!