Veal Piquant sauce - KNOE 8 News; KNOE-TV; KNOE.com |

Veal Piquant sauce

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

Rutabaga=ltr>S&P to taste

Rutabega hash
Rutabega 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 saute 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 saute 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 rutabega hash render bacon in skillet over med heat. Add onion, bell pepper and rutabega to skillet. Toss to mix thoroughly and season accordingly. Serve veal on top of hash and drizzle with piquant sauce. Thanks and have a great day! 
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