I. Cooked. Meat.
After eight years of dragging my feet along the omnivore’s bandwagon – picking at bacon crumbs, sipping chicken broth, dipping my potatoes in gravy and pretending that I didn’t know that my favorite cheeses contained rennet – I’ve finally hopped back onboard. I am officially a full-fledged meat eater.
I decided that if I was going to begin eating meat, that I would eat actual meat – none of this poultry nonsense. I have no interest in feathered clucking creatures that cook up dry and boring.
My first choice sin? None other than the ethically controversial, ridiculously expensive, perfectly tender, succulently juicy milk-fed veal. Drenched in a mushroom, shallot and white wine sauce, served alongside cheesy asparagus spears and complimented beautifully by a spinach and sunflower seed salad with a sweet balsamic vinagrette, I may have just cooked the best meal of all time.
Go on now, stop drooling and make it for yourself tonight! Novices, don’t be intimidated – you’ll soon discover that cooking veal is fast and easy, and the final product looks (and smells) ridiculously impressive.
what you’ll need
2 to 3 tbsp butter
4 small veal cutlets, tenderized
1 bunch shallots, chopped into 1-inch pieces
1 package mushrooms, sliced
1 tbsp crushed garlic (about 2 cloves)
1/2 cup white wine
1/4 cup cooking cream
1 tsp cornstarch
how to do it
In a large frying pan (preferably a deep one), on med-high heat, brown 1tbsp butter. Sear veal cutlets, for about a minute on each side. (Add more butter between cutlets if needed).
Set cutlets aside.
In the same pan, add one more tbsp butter.
Sautee mushrooms and shallots. When they start to reduce, add white wine. Reduce heat to medium. Cook until the sauce is reduced by about half.
Whisk corn starch into cream. Slowly pour into mixture. Continue stirring with a wooden or silicone spoon. Add veal cutlets to mixture and simmer for a few minutes, until sauce begins to thicken.
Presto! A fancy Italian meal, in your very own kitchen, in less than 15 minutes.