Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [4]
1 tablespoon olive oil
4 tablespoons (½ stick) unsalted butter
1 pound veal cutlets (4 to 5 pieces), pounded to ¼-inch thickness
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 pound button mushrooms, stems trimmed, sliced
2 tablespoons minced shallot
1 teaspoon minced garlic
2/3 cup sweet Marsala wine
1 tablespoon freshly squeezed lemon juice
1 cup dark chicken stock, beef stock, or mushroom stock or canned low-sodium chicken, beef, or vegetable broth
2 teaspoons chopped fresh parsley
Buttered egg noodles or mashed potatoes, for serving
1. Preheat the oven to 200°F.
2. Set a 12-inch sauté pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter to the pan. Season the veal with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Dust with the flour, shaking to remove any excess, then add the veal to the sauté pan. Sear for 1 minute per side, then transfer the veal to a baking sheet and place in the oven while you prepare the sauce.
3. Add the mushrooms, shallot, garlic, and 2 tablespoons of the remaining butter to the pan and sauté, stirring often, until the mushrooms are well caramelized and have given off most of their liquid, about 5 minutes. Deglaze the pan with the wine and lemon juice and cook until nearly evaporated, 2 to 4 minutes. Add the stock and cook until reduced by half, 4 to 5 minutes. Add the parsley and the final tablespoon of butter to the pan and swirl to combine.
4. Remove the veal from the oven and add back to the pan with the sauce. Baste the veal with the sauce and then serve immediately over buttered egg noodles or mashed potatoes.
About 4 servings
PORK SCHNITZEL WITH CREAMY SHIITAKE MUSHROOM SAUCE
Wiener schnitzel is a traditional Austrian dish using veal cutlets, but lean pork loin cutlets work just as well and are more economical. Schnitzel is a surprisingly simple yet comforting dish. Simple buttered egg noodles would be the perfect accompaniment.
3 eggs
¼ cup milk
1 cup fine dry breadcrumbs
1 pound pork loin cutlets, pounded to 1/8-inch thickness
1½ teaspoons salt
1 teaspoon freshly ground white pepper
¼ cup olive oil
5 tablespoons cold unsalted butter
8 ounces shiitake mushrooms, stemmed and sliced
1 cup finely chopped leek, white part only
2 cloves garlic, thinly sliced
2/3 cup white wine
¾ cup heavy cream
½ cup chicken stock or canned low-sodium chicken broth
2 teaspoons chopped fresh thyme leaves
½ teaspoon freshly ground black pepper
1½ tablespoons chopped fresh parsley leaves
4 lemon wedges
1. Preheat the oven to 200°F.
2. Combine the eggs and milk in a shallow dish and whisk to combine. Place the breadcrumbs in a separate shallow dish. Season the pork cutlets with 1 teaspoon of the salt and the white pepper. Working one at a time, dip the cutlets in the egg and milk mixture, letting any excess drip off, and then dredge in the breadcrumbs. Set the cutlets aside.
3. Heat the oil in a 14-inch sauté pan over medium-high heat. Add 1 tablespoon of the butter and heat until the foam subsides. Add half the breaded cutlets (taking care not to overcrowd the pan) and cook until the cutlets are browned on both sides, about 1½ minutes per side. Briefly transfer to a plate lined with paper towels to drain, then place the cutlets on a baking sheet in the oven while you cook the remaining cutlets. Repeat with an additional tablespoon of butter and the remaining cutlets.
4. When you’ve finished cooking the cutlets, discard any oil remaining in the skillet and wipe the skillet with paper towels to remove any browned bits. Add the remaining 3 tablespoons butter to the pan. When the foam subsides, add the mushrooms and cook for 3 to 4 minutes, or until the mushrooms are golden brown and their liquid has evaporated.
5. Add the leek and garlic and cook for 2 minutes. Pour in the wine and cook until it has reduced by half. Add the cream, stock, and thyme and cook until the sauce reduces slightly and is thick enough to coat the back of a spoon, 2 to 3 minutes.