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More from chrismukkah
This made for a great lunch, and its with very simple ingredients...this is from an Italian restaurant cookbook whose name escapes me :B
For those that object or are squeamish to cooking veal, please note you can always substitute with chicken instead.
1 package veal
flour for dredging (two tablespoons is more than enough)
1/2 tsp lemon pepper
1/2 tsp garlic powder
1/2 package shitake mushrooms
1/2 cup chicken broth
2 tablespoons fresh chopped parsley
1/2 lemon
1-2 tablespoons olive oil
salt and pepper to taste
Serving plate that can take oven heat
...First, get that serving plate and get the oven at 200 F and then you can keep that plate itself warm while you're cooking away.
Next - get a large pan (I used a cast iron one, and its very good for getting things hot fast, and retains heat for a good while as well) and coat with the olive oil.
The veal I used was already flattened pretty thin, but if you're not using that, just get two sheets of parchment paper...a big mallet...put the meat on the paper, and cover with the other sheet...and pound that sucker until it IS flat (at least 1/8th inch thick).
Get a bowl for the flour, and mix with the garlic powder and pepper, then coat the veal with the flour mixture...
Get the pan to a good medium-high heat (but not -too- high, since cast iron as I said, gets hot very fast!) and cook the veal for 2 minutes on each side, take out...and then slide it into the oven on that pre-heated plate, and just let it 'rest' in the oven.
But, leave the heat going on the pan, because, you add a bit more olive oil, and then sauté the mushrooms...add in your chicken broth (you should also have a few browned bits from the flour in the pan and that's a good thing, because they'll add flavor!) and the lemon juice (I also added the lemon leftover as well, but that's optional)....and by the time the liquid cooks down, add in the fresh parsley.
Then, you can just take out the veal, put on the sauce and serve!
The veal came out a nice 'medium rare' and very tender...served with my leftover mushroom risotto (mixed with sushi rice....don't ask) a bit of bread and a chopped salad with arugula, basil, mozzarella balls and tomatoes.
You can also do this as a dinner, but either way this was very good!
Enjoy!
For those that object or are squeamish to cooking veal, please note you can always substitute with chicken instead.
1 package veal
flour for dredging (two tablespoons is more than enough)
1/2 tsp lemon pepper
1/2 tsp garlic powder
1/2 package shitake mushrooms
1/2 cup chicken broth
2 tablespoons fresh chopped parsley
1/2 lemon
1-2 tablespoons olive oil
salt and pepper to taste
Serving plate that can take oven heat
...First, get that serving plate and get the oven at 200 F and then you can keep that plate itself warm while you're cooking away.
Next - get a large pan (I used a cast iron one, and its very good for getting things hot fast, and retains heat for a good while as well) and coat with the olive oil.
The veal I used was already flattened pretty thin, but if you're not using that, just get two sheets of parchment paper...a big mallet...put the meat on the paper, and cover with the other sheet...and pound that sucker until it IS flat (at least 1/8th inch thick).
Get a bowl for the flour, and mix with the garlic powder and pepper, then coat the veal with the flour mixture...
Get the pan to a good medium-high heat (but not -too- high, since cast iron as I said, gets hot very fast!) and cook the veal for 2 minutes on each side, take out...and then slide it into the oven on that pre-heated plate, and just let it 'rest' in the oven.
But, leave the heat going on the pan, because, you add a bit more olive oil, and then sauté the mushrooms...add in your chicken broth (you should also have a few browned bits from the flour in the pan and that's a good thing, because they'll add flavor!) and the lemon juice (I also added the lemon leftover as well, but that's optional)....and by the time the liquid cooks down, add in the fresh parsley.
Then, you can just take out the veal, put on the sauce and serve!
The veal came out a nice 'medium rare' and very tender...served with my leftover mushroom risotto (mixed with sushi rice....don't ask) a bit of bread and a chopped salad with arugula, basil, mozzarella balls and tomatoes.
You can also do this as a dinner, but either way this was very good!
Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 1280px
File Size 1.51 MB
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