|
| |
| |||||
Title: Sauteed Veal Cutlets With Endive Fricassee
Categories: Veal
Yield: 4 servings
1 lb Fine egg noodles
1 Acorn squash; peeled
1 Endive; sliced
1 Green leaf lettuce; chopped
3 tb Butter
1/4 c Chicken stock
2 tb Chopped fresh basil
2 Eggs
1/2 c Plus 2 tablespoons flour
1 tb Garlic powder
4 tb Oil
2 tb Sesame seeds
4 Veal cutlets
8 lg Mushrooms; de-stemmed
Cored with a melon baller
White wine
READY...SET...COOK! SHOW #RS0404 AIR DATES: 1/17/96, 1/18/96,
1/20/96 CHEF PHILIPPE CHIN SAUTEED VEAL CUTLETS WITH ENDIVE
FRICASSEE, BAKED NOODLES, and; STUFFED MUSHROOM CAPS Cook the noodles
al dente. Cook the squash in boiling salted water until soft. Saute
sliced endive and chopped lettuce in 1 tablespoon butter. Add chicken
stock and 1 tablespoon fresh chopped basil.
Mix eggs with 1/2 cup flour, add garlic powder. Fold in cooked
noodles. Heat 2 tablespoons oil in a saute pan, press noodles into
pan and cook. Turn over and cook other side until brown. Mix sesame
seeds with 2 tablespoons flour. Season veal and dredge in
flour/sesame mixture. Heat 2 tablespoons oil in large saute pan and
saute veal.
Process squash and stuff the mushrooms caps with the puree. For
sauce, deglaze veal pan with white wine and finish with 2 tablespoons
butter. Plate endive/lettuce fricassee and top with sauteed veal,
baked noodles and mushroom caps. Garnish with 1 tablespoon chopped
basil and pour sauce over.
search recipes, browse recipes, or see today's recipe
Send mail to PastryWiz
with comments about this web site. |
|