Charles Micheners Potted Veal Recipes

Steps:

• Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
• Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
• Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.

Steps:

• Preheat the oven to 300 degrees. Season the veal with salt and pepper and dust it with flour. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat. Add the veal and brown on all sides. Remove the veal and add the onion, carrots and celery. Lower heat to medium and cook, stirring, until the vegetables are browned, about 10 minutes. Return the veal to the pot and add the wine, stock, garlic, thyme and lemon peel and bring just to a boil. Cover the pot and place it in the oven. Cook until the meat is very tender, about 2 1/2 to 3 hours.
• Remove the meat and set aside. Pour the cooking liquid through a fine-mesh strainer. Discard the solids and reserve the cooking liquid. Add the last tablespoon of oil to the pot and place it over medium-high heat. Saute the finely chopped onion, carrots and celery, until tender. Skim any excess fat from the reserved cooking liquid and add it to the pot. Drain the mushrooms, chop them coarsely and add them, along with the soaking liquid, to the pot. Lower the heat and simmer, partly covered, and cook for one hour.
• When ready to serve, return the meat to the pot with the sauce and place it over medium heat. Combine the zest and parsley and sprinkle it over the meat. Cook, covered, until the meat is thoroughly warmed. Transfer to a platter and serve.

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

Steps:

• Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
• Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
• Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Steps:

• Preheat oven to 325°F with rack in middle.
• Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.
• Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.
• Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil. Add pancetta and sauté over medium-high heat until it begins to brown. Add onions and sauté until softened, about 8 minutes.
• Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.
• Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes. Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours.
• Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Cut off strings from roast and discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.

Steps:

• Season veal lightly with salt and pepper, and dust with flour.
• In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
• Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
• Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

Steps:

• In a small bowl, whisk together eggs, cheese and parsley. Season generously with salt and pepper. Pour into a large, shallow bowl or tray. Spread flour in a second shallow bowl and bread crumbs in a third. Set aside near stove.
• In a large mixing bowl, combine arugula, tomatoes and onion. Sprinkle with olive oil and lemon juice. Season with salt, and toss until leaves are coated. Dressing should be assertive and lemony. Set aside.
• Working one at a time, press each veal chop into flour on each side, then pat it off so that there is just a fine dust on veal. Dip chop into egg, coating both sides, and letting as much drain off as possible. Lay chop in bread crumbs, tapping it gently to make sure it gets coated, but ever so thinly. Flip it over, and coat the other side. Layer chops between waxed paper or parchment as you go.
• Heat oven to 175 degrees, and place a baking sheet on middle rack. Place a sauté pan large enough to fit 2 chops over medium-high heat. Pour in enough corn oil to generously cover base of pan. When oil shimmers (it should be very hot so the veal seizes immediately), add a chop and sauté until browned, 2 to 3 minutes. Turn and brown other side. Transfer to baking sheet, and keep warm in oven. Repeat with other chops.
• To serve, place chops on each of four large plates. Place a large handful of salad on top of each, making sure each gets enough tomatoes and onion. Serve with a wedge of lemon, for squeezing over the meat.