Essentials of Classic Italian Cooking - Marcella Hazan [177]
Serving Suggestion for Breaded Veal Cutlets They are delicious, either hot or at room temperature, with a combination of Fried Eggplant, and Oven-Browned Tomatoes, both also good either hot or at room temperature.
Sautéed Veal Chops with Sage and White Wine
For 4 servings
3 tablespoons vegetable oil
4 veal loin chops less than 1 inch thick
Flour, spread on a plate
12 dried sage leaves
Salt
Black pepper, ground fresh from the mill
⅓ cup dry white wine 1 tablespoon butter
1. Choose a skillet that can subsequently accommodate all the chops at one time without overlapping. If you don’t have a pan large enough, choose a smaller one in which you can do the chops in 2 batches. Put in the vegetable oil, and turn on the heat to medium high.
2. When the oil becomes hot, turn both sides of the chops in the flour, shaking off any excess flour, and slip the veal into the pan together with the sage leaves. Cook for about 8 minutes, turning the chops two or three times to cook both sides evenly. The chops are done when the meat is rosy pink. Don’t cook them much longer or they will become dry. Transfer to a warm plate with a slotted spoon or spatula, and sprinkle with salt and pepper.
3. Tip the skillet and spoon off most of the oil. Add the wine and simmer it over medium-high heat until it is reduced to a slightly syrupy consistency. While it simmers, scrape with a wooden spoon to loosen cooking residues from the bottom and sides of the pan. When the wine has simmered away almost completely, turn the heat down to low and stir in the butter. Return the chops to the skillet briefly, turning them in the pan juices, then transfer the entire contents of the pan to a warm platter and serve at once.
Sautéed Veal Chops with Garlic, Anchovies, and Parsley
For 4 servings
2 tablespoons butter
1 teaspoon garlic chopped coarse
2 flat anchovy fillets (preferably the ones prepared at home as described), chopped very, very fine
2 tablespoons chopped parsley
3 tablespoons vegetable oil
4 veal loin chops less than 1 inch thick
Flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
1. Put the butter and garlic in a small saucepan and turn on the heat to medium. Cook the garlic until it becomes colored a pale gold, then turn the heat down to very low, and put in the chopped anchovies. Cook, stirring the anchovies with a wooden spoon and mashing them against the sides of the pan, until they begin to dissolve into a paste. Add the chopped parsley, stir and cook for about 20 seconds, then remove from heat.
2. Choose a saute pan that can subsequently accommodate all the chops without overlapping. Put in the vegetable oil and turn on the heat to medium high. When the oil becomes hot, turn both sides of the chops in the flour, shaking off any excess flour, and slip the veal into the pan. Cook for about 8 minutes, turning the chops two or three times to cook both sides evenly. The chops are done when the meat is rosy pink. Don’t cook them much longer or they will become dry. Transfer to a warm plate with a slotted spoon or spatula, and sprinkle with salt and pepper.
3. Turn the heat on to medium, add 2 or 3 tablespoons of water, and, as you boil it away, scrape loose the cooking residues in the pan. Return the chops to the pan, and immediately pour the anchovy and parsley sauce over them. Turn the chops just once or twice, then transfer the entire contents of the pan to a warm platter and serve at once.
Veal Stew with Sage, White Wine, and Cream
THE MOST DESIRABLE cuts for an Italian veal stew are the shoulder and the shanks. Avoid the round or the loin, which are too lean for the prolonged cooking a stew requires, becoming dry and stringy.
For 4 to 6 servings
1 tablespoon vegetable oil
1½ tablespoons butter