Veal Cutlets Magnifico Recipes

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
• Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
• Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

Steps:

• DAY BEFORE: Peel and boil potatoes with 1 1/2 teaspoons salt until tender.
• Drain, mash and add 1/8 teaspoon pepper, 1/4 cup milk, 2 tablespoons butter and all but 2 tablespoons of the beaten egg.
• Beat fluffy.
• Half each cutlet, season and brown in 3 tablespoons butter.
• Put in an oven proof platter with sloaping sides, arranging side by side.
• Scrape skillet well and add water, wine, cream, cognac and seasoned salt.
• Bring to a boil and set aside.
• Put potatoes in a pastry tube and press out in a circular design along edge of platter.
• Brush with 2 tablespoons egg.
• Pour sauce over cutlets.
• Cut cheese into 10 1/4" slices.
• Put on each cutlet and cover with bacon.
• Cover with Saran wrap and refrigerate.
• ONE HOUR BEFORE SERVING: Take out of refrigerator and preheat oven to 375 degrees.
• Bake for 35-40 minutes or until tender and potatoes are golden.
• Slice cucumber slices once from the outer edge to the center and make a twist.
• Put twists of cucumber down center of platter.
• Decorate potato with thin wedges of tomato and freshly minced parsley.
• Garnish can be made ahead and refrigerated until needed.