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

INGREDIENTS

4 tbsp butter
1 lb veal cutlets (should be 1/8 inch thick; if not, use meat mallet to tenderize)
1/4 cup flour
Salt
Pepper
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

DIRECTIONS

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.

Serves 4.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House. diningin@madisonmagazine.com

Find more Dining In recipes here.

Bookmark and Share Email this page Email Print this page Print Feed Feed
Bookmark and Share Email this page Email Print this page Print Feed Feed
Advertisement

Subscribe

Madison Magazine August 2014 - August 2014 $19.95 for one year - Subscribe today