Veal Cutlets Madeira Food

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE

Steps:

• Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
• Remove from skillet and keep warm.
• Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
• Add the veal and cook 5-10 minutes covered.

VEAL CUTLETS MADEIRA

Steps:

• Blend the crumbs, flour and seasonings in a shallow bowl.
• Dredge cutlets in the mixture.
• Heat a large skillet with the oil and 1 tablespoons of the butter.
• When the butter is melted, saute the cutlets until lightly browned on both sides.
• Transfer the cutlets to a casserole dish.
• Preheat the oven to 350 degrees F.
• Add the remaining butter to the skillet, heating until foamy, and pour in the Madiera.
• Stir to pick up any browned particles and cook for about 30 seconds more on medium-low heat.
• Pour the butter-wine mixture over the cutlets and bake for 20 minutes at 350 degrees F.
• Serve over a bed of rice.

VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
• Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
• Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

MILANESE VEAL CUTLETS

Steps:

• Use a tenderiser or rolling pin to flatten the chops, leaving the bone attached, then trim away the fat.
• Beat the eggs, then mix in the basil, parmesan and some seasoning. Transfer the mixture to a plate or shallow bowl, then spread the breadcrumbs out on another plate. Dip each of the chops in the egg mixture, then immediately roll them in the breadcrumbs to thoroughly coat them. Repeat this process to give the chops a double layer of egg and breadcrumbs.
• Heat enough oil to cover the base of a large frying pan. Working in batches, fry the chops over a gentle heat for 3-4 mins each side, until the breadcrumbs turn a deep gold (you may need to add more oil to the pan as you go). Serve with a lemon wedge, some fried courgettes and a spring salad, if you like.

VEAL WITH MUSHROOM SAUCE

Steps:

• Place veal between two sheets of cling wrap and beat them with a rolling pin or mallet or I've even used a small frypan until very thin (if they're already paper thin when you buy them, don't bother with this step).
• Heat the olive oil and 1 tablespoon of the butter in a large frying pan/skillet over high heat and cook the veal quickly, only about 1 minute on each side, in batches so you don't overcrowd the pan and set aside on a plate and cover loosely with foil to keep warm.
• Into the same pan add the remaining butter and the garlic and mushroomns and saute until the mushrooms are browned.
• Deglaze the pan with the wine and simmer until it is almost evaporated and then add the stock, cream and mustard and siommer until the sauce reduces slightly and starts to thicken.
• Season to taste with salt and pepper and then pour over the veal, sprinkle with ground black pepper, if you like.