Thursday, February 01, 2007

R,S,C #25 Recipes

Veal isn't so popular anymore. I admit, I don't cook it myself and haven't had it for years. My mother in law did have breaded veal cutlets made into Veal Parmesan with green beans the other night. I told her the walnuts were missing. She got a kick out of having made something so close to this week's game ingredients.

I did get this from Ian at The Gallumphing Gourmand, though and it sounds delicious!

Gallumphing Veal Rolls

2 veal cutlets (about 200g/6 oz each), pounded to ¼ inch thickness, then cut
into 2-inch strips
1 tbsp + 2 tsp butter, divided
2 cloves garlic, minced
3 large white mushrooms, sliced thinly
1 C potato, peeled, boiled & mashed
2 tbsp fresh Parmesan cheese, grated
1 tbsp fresh rosemary, chopped
green beans (2 for each roll), steamed
2 eggs
1/4 C walnuts, finely chopped or blitzed in the food processor
1/4 C panko crumbs
2 tsp black pepper
1/2 C white wine or chicken stock

In large skillet heat 1 tbsp of butter over medium heat until
bubbly and hot; add mushrooms and garlic and sauté for a
couple of minutes until the mushrooms have softened,
but before the garlic burns.
Transfer mushroom mixture to bowl; add mashed potato,
rosemary and the cheese and stir to combine.
Spoon a little of the potato mixture onto each cutlet,
place two green beans on each one, and roll up the cutlet,
securing with a toothpick.

Place the crushed walnuts and panko crumbs into a
Ziploc baggie. Being careful of the toothpicks, dredge
each roll in flour, then in egg wash.
Place each roll one by one into the baggie,
and shake to coat with the walnut mixture.

In same skillet heat the rest of the butter over medium heat;
add the veal rolls and cook, turning occasionally,
until browned on all sides. Move the veal rolls to a
warm plate, saving any pan juices; remove and discard
toothpicks and keep veal warm.

Deglaze the pan with the wine or stock, scraping up
all the tasty bits from the bottom. Let the sauce
reduce by about half, and remove the pan from the heat.

Pour the sauce over the veal rolls.

Serve with a green salad.


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and get great tips for hosting a terrific Super Bowl party!


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