Veal Forestiere 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:

• Start to prepare about 50 minutes before serving.
• On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
• Cut cutlets into about 3" by 2" pieces.
• On a sheet of waxed paper, coat cutlets lightly in flour.
• In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
• Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
• Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
• Return meat to skillet; heat through.
• Stir in chopped parsley.
• Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

Steps:

• Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
• Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
• Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
• Suggested drink: Antinori Castello della Sala, Sauvignon, 1996

Steps:

• Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
• Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
• Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Steps:

• Preheat oven to 450°F.
• In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
• Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
• Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
• Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
• Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
• Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
• Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
• Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.