VEAL SAUTE WITH WILD MUSHROOMS|
1 lb. veal cutlets
1 can artichoke hearts
1/4 c. dry white wine
1/2 pt. heavy cream
2 Tbsp. good quality olive oil
4 oz. wild mushrooms (shitake,
porcini or cepe)
1 stick butter (keep chilled)
salt and pepper
Pound out veal with a mallet as thin as possible.
Season with salt and pepper. Coat lightly with flour. Heat
large skillet with olive oil and 1 tablespoon butter. Coat
veal with an egg wash (2 eggs and 1/4 cup water beaten togeth-
er). Saute veal about 1 1/2 minutes on each side. (Be careful
not to overcook.) Remove veal to a warm plate. Add wine to hot
skillet, then cream and mushrooms; cook for 2 minutes. Add
cold butter, 1 tablespoon at a time, until sauce thickens.
Return veal to pan. Add artichokes and 1 tablespoon tarragon.
Heat on low for a couple more minutes. Serve on warm plates
with wild rice and carrots to complement.
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