Tonight's dinner
Mar. 11th, 2006 09:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eats1 lb veal cutlets, pounded thinly and cut into 3 oz portions (also works with chicken breast or pork tenderloin)
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
kosher salt
freshly ground pepper
all purpose flour
2 Tbsp freshly squeezed lemon juice
1 Tbsp lemon zest
3 Tbsp dry white wine
1 clove garlic, minced
2 Tbsp flat-leaf parsley, minced
1 tbsp fresh rosemary, minced or 1/2 Tbsp dry rosemary, crushed
8 oz button mushrooms, sliced (next time will try oyster mushrooms or a mix of oyster and button)
Season veal with salt and pepper and dredge lightly in flour.
Heat olive oil and 2 Tbsp butter in large sauté pan over medium-high heat. Sauté veal about 3 minutes on each side and set aside.
Add 1 Tbsp butter to pan, then sauté mushrooms until browned and tender. Add back veal, lemon zest, lemon juice, wine, garlic and herbs and cook, covered, for about 3 minutes.
Serve with roasted potatoes and steamed broccoli.
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
kosher salt
freshly ground pepper
all purpose flour
2 Tbsp freshly squeezed lemon juice
1 Tbsp lemon zest
3 Tbsp dry white wine
1 clove garlic, minced
2 Tbsp flat-leaf parsley, minced
1 tbsp fresh rosemary, minced or 1/2 Tbsp dry rosemary, crushed
8 oz button mushrooms, sliced (next time will try oyster mushrooms or a mix of oyster and button)
Season veal with salt and pepper and dredge lightly in flour.
Heat olive oil and 2 Tbsp butter in large sauté pan over medium-high heat. Sauté veal about 3 minutes on each side and set aside.
Add 1 Tbsp butter to pan, then sauté mushrooms until browned and tender. Add back veal, lemon zest, lemon juice, wine, garlic and herbs and cook, covered, for about 3 minutes.
Serve with roasted potatoes and steamed broccoli.
