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Cajun Saltimbocca

Veal

Veal scallopini 4ozw

Corn meal and flour mixture (equal parts mixed) 1C total

Olive oil 1tsp

Unsalted butter 1tsp

S&P to taste

Thyme (fresh) picked 2T

Andouille (sliced thin) and browned  2-4 slices

Provolone 2 slices

Piquant sauce

Shallot minced 2T

Gherkin minced 2ea

Olive oil 2T

Flat leaf parsley chopped  2T

White cooking wine 1/4 C

Beef stock 1 C

Blonde roux 1-2T

Beef boullion cubes(crushed) 2ea

S&P to taste

Rutabaga hash

Rutabaga diced & blanched 1/4 C

Red bell pepper seeded & diced 1/2 ea

Onion peeled & diced 1/8C

Bacon diced 2-3 pcs

S&P to taste

 MOP

Dust veal in flour mixture and sauté in skillet over med-high heat in olive oil. Approx. 2 min on each side. Remove veal from skillet and put aside. Add olive oil from piquant sauce to skillet that veal was in (2T). Add shallot, gherkin, and parsley and sauté for 1 min. Deglaze pan with wine and beef stock. Let cook for 1 min after it reaches a boil. Add boullion cubes and stir. Add roux and stir until thick and boiling. Turn off heat and set aside.

Place thyme, andouille and provolone on veal scallopini. Place scallopini on baking sheet and place in 350 f oven until cheese is completely melted. For rutabaga hash render bacon in skillet over med heat. Add onion, bell pepper and rutabaga to skillet. Toss to mix thoroughly and season accordingly. Serve veal on top of hash and drizzle with piquant sauce.