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
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
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
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
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)
Take off the heat and swirl in bit by bit: 1 ½ teaspoons butter
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
Spoon the sauce over the meat and garnish with: Minced fresh herbs
Quarter or thinly slice to uniform thickness: 1 pound mushrooms
Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
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
Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
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
1 (Herb Pan Sauce)
1 (Sautéed Mushrooms or Garlic-Braised Broccoli Rabe)
Let's Cook
Step 1.
Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets
Step 2.
Season with: ½ teaspoon salt; ½ teaspoon black pepper
Step 3.
Dredge in: ½ cup flour
Step 4.
Shake off the excess. Heat in a large skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter
Step 5.
Brown the cutlets in batches, being careful not to crowd the skillet, and cook quickly, 30 to 60 seconds each side. Transfer to the platter as the cutlets brown and keep warm in the oven. Add more oil and butter to the skillet as needed. You may serve the cutlets simply seasoned to taste with: Salt and black pepper; Lemon juice
Step 6.
Or keep them warm in the oven, drain off most of the fat, and make, if desired: (Herb Pan Sauce)
Step 7.
Pour the sauce over the veal and, if desired, serve garnished with: (Sautéed Mushrooms or Garlic-Braised Broccoli Rabe)
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