veal/pasta
Today I reached in the freezer and pulled out a veal cutlet and said this is
what we are having.
The veal will be pounded to about 1/8 of a inch thick with any old bottle.
Think I will use the Worchester sauce bottle today and leave the soy sauce
bottle rest.
Now I have the veal pounded out to the thickness I wanted, I will salt and
pepper both sides of the cutlet.
Next I will dip it in a beaten egg and than a little flour that I added
pepper to.
I put a little olive oil in one of my cast iron skillet and turn the heat up
high. The skillet is hot, hot, hot. So it is time to fry the cutlet. Just
about 1 1/2 minutes per side, give a few seconds one way or the other, but
for sure, it won't be more than two minutes per side. Or you could wind up
with shoe leather. Than put the veal on a plate, covered with a piece of
foil to keep it warm as I prepare the sauce to pour over the veal. First
goes in 1/2 cup of white wine to deglaze the pan. next 1/4 cup of heavy
cream. Yum. Than 1 teaspoon of dried mustard for taste. Leaving the flame up
and stirring until the sauce is reduce as I want it. I will pour the sauce
over the cutlets. and serve with the angel hair pasta I had cooked a few
minutes a head of time, just sitting in a pan, waiting for a cheese garlic
sauce.
Which was as followed. 2 tablespoons of olive oil
1/4 stick of butter
4 cloves of garlic Mince fine
Some fresh oregano
a little dried basil, see I don't have fresh at present
1/2 c wine (white
As much grated parmesan cheese to suit my taste. I would say, 1 c.
First melt the butter in the oil and add the garlic and seasoning. cook for
about 5 minutes and add the wine
When the wine is warm start adding the cheese and stir until melted.
If not thick I will add a little corn starch to the mix
2 teaspoons of corn starch to 2 teaspoons of water.
Stir in the corn starch and if it gets to thick, add a little more wine.
As I prepare the veal, the pasta was done. Now it is time to have the meal.
I poured the sauce over the pasta and had a meal, that suited me quite well.
RJ
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