Sautéed Veal Cutlets Or Scaloppine

Ingredients

• 1 pound veal cutlets
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and black pepper
• Lemon juice
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  • ½ cup minced onion or shallot
  • ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  • 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste
  • (4 teaspoons Dijon mustard)
  • (1 bay leaf)
  • Salt and black pepper to taste
  • (½ cup heavy cream)
  • 1 ½ teaspoons butter
  • 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  • Minced fresh herbs

  Sub-recipe steps

  1. After pan-frying steaks, lamb chops, pork chops, or chicken pieces, transfer them to a platter and keep warm. Pour off most of the excess fat and set the pan over medium heat. Add: ½ cup minced onion or shallot
  2. Cook, stirring, until softened but not browned. Increase the heat to medium-high and add: ⅔ cup dry white or red wine, hard cider, or chicken stock or broth
  3. Stir with a wooden spoon to loosen and dissolve any browned bits, then bring to a boil and add: 1 tablespoon lemon juice, white wine vinegar, or Cognac, or to taste; (4 teaspoons Dijon mustard); (1 bay leaf); Salt and black pepper to taste
  4. Cook, stirring occasionally, until slightly reduced and thickened, 1 to 2 minutes. If desired, add and cook until reduced by about half, 1 to 2 minutes: (½ cup heavy cream)
  5. Take off the heat and swirl in bit by bit: 1 ½ teaspoons butter
  6. Remove the bay leaf, if used, or, for a perfectly smooth sauce, strain it through a fine-mesh sieve. Stir in: 2 tablespoons minced herbs such as parsley, tarragon, thyme, or a combination
  7. Spoon the sauce over the meat and garnish with: Minced fresh herbs
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  • 1 pound mushrooms
  • 3 tablespoons butter or vegetable oil
  • (1 garlic clove, thinly sliced)
  • Salt and black pepper
  • Toast rounds

  Sub-recipe steps

  1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
  2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
  3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
  4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
  5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds