lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, February 14, 2011

Veal Scallopine with Mushrooms and Madeira

Veal Scallopine Madeira MushroomsI know it's wrong to love veal, but I do. I just adore it. So tender, so flavorful, so much better than beef. I only ever buy it when it has been marked down in the quick sale section of the meat department. And luckily, a little goes a long way. C would prefer I make Veal Parmesan, like they serve at Carmine's in Chicago. I don't get hiding the veal behind cheese, sauce and breading. The veal needs to be the star!

Happy Valentine's Day!  I hope you are able to find a meat you love...
Veal Scallopine with Madeira and Mushrooms

¾ pounds veal scallopine, pounded and flattened
Freshly ground black pepper
Seasoned flour, for dredging
1 tablespoon vegetable oil
2 tablespoons butter
1 cup sliced mushrooms
2 shallots, minced
2 cloves garlic, minced
¼ cup Madeira wine
½ cup chicken stock
1/3 cup heavy cream

Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. In a skillet over high heat, add the oil and heat until hot but not smoking. Add 1 tablespoon of the butter and sauté the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

Add remaining butter to the pan, sauté the mushrooms and shallots until softened, about 3 to 5 minutes. Add garlic and sauté 30 seconds more. Add the Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add the chicken stock, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.

Heavily adapted from Emeril Legasse
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