Veal Cutlets With Wild Mushrooms Recipes

Steps:

• Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
• In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
• Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
• Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.

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 for 5 minutes, stirring occasionally.
• Uncover and saute 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 and dust with flour.
• Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
• Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
• Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
• Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
• Add mushroom mixture and stir to blend.
• Season sauce to taste with salt and pepper and spoon over the veal.

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:

• Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil.
• Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot.

Steps:

• Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.

Steps:

• Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
• Add garlic and rosemary, stir 30 seconds.
• Add mushrooms.
• Cover pan and cook for 5 minutes, stirring occasionally.
• Uncover and saute another 5 minutes until mushrooms are golden brown.
• Add tomatoes and cook another 5 minutes until soft. Set aside.
• Season veal with salt and pepper and dust with flour.
• Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
• Add half of the veal and saute until brown, about 2 minutes per side.
• Transfer veal to a warm platter and cover with foil to keep warm.
• Cook remaining veal.
• Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
• Add mushroom mixture and blend together.
• Season sauce to taste and spoon over the veal.

Steps:

• Brush veal with olive oil and season on both sides.
• Cook for 5 minutes each side or until cooked until your liking (We like medium rare, so did 3 each side).
• Remove from pan and keep warm.
• Add butter and mushrooms, season with salt and pepper and cook for 5 minutes or until golden.
• Add port, bring to the boil and cook for 1 minute.
• Add the stock, sugar and vinegar and cook for 6-8 minutes, stirring until slightly thickened. Set aside.
• Place the milk in a saucepan over high heat and bring to the boil. Gradually whisk in semolina until thickened. Remove from heat, add the cheese and cream and stir to combine.
• Place semolina mixture on each plate and top with veal and mushroom sauce to serve.