Bringing it Home
A veal dish inspired by a vacation
This recipe started with a brave kid trying a new food on vacation. We were on a family trip, leaving the cold Wisconsin winter for warmer climates. Our son Adam was probably nine at the time and was well on his way to becoming a foodie. Still, what nine-year-old orders veal? And then orders it again? What’s a mom to do but try to duplicate a meal so loved by her budding gourmet?
Back home in Madison, I started researching veal recipes and experimented with different ingredients and cooking methods. This dish of veal with mushroom and wine sauce evolved after much trial and error. But the lesson I learned was that when you discover a dish you admire, try creating those flavors at home.
RECIPE: Veal with Mushrooms and Wine
4 tbsp butter
1 lb veal cutlets (should be 1/8 inch thick; if not, use meat mallet to tenderize)
1/4 cup flour
1 lb mushrooms, sliced
1 clove garlic, finely minced
1 small onion, finely minced
1 cup beef or chicken broth
1/4 cup dry white wine
1/4 cup half and half
Heat 2 tbsp of butter in large skillet over medium-high heat. Dredge veal cutlets in flour. Cook in skillet until browned. Season with salt and pepper. Remove veal from skillet and keep warm. Add 1 tbsp of butter and mushrooms to pan. Cook mushrooms until brown. Put mushrooms aside with veal. Add 1 tbsp of butter; add garlic and onion. Cook until softened. Add broth and wine. Bring to boil and reduce until liquid measures 3/4 of a cup. Return veal, mushrooms and any accumulated juices to the pan. Cover and simmer gently for 10 minutes. Add half and half and cook over low heat for 5 minutes more. Serve over fettuccine.
Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House. email@example.com
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