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Veal Hanson

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  • Jamie Rahm
    Veal Hanson Recipe courtesy Jennifer Hanson TVFN, Calling All Cooks, Show #CA1D04: Brewin Up a Meal 2 pounds veal loin, pounded 1/2-inch thick (can substitute
    Message 1 of 1 , Oct 29, 2001
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      Veal Hanson
      Recipe courtesy Jennifer Hanson
      TVFN, Calling All Cooks, Show #CA1D04: Brewin' Up a Meal

      2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)
      Salt and pepper
      Flour, for dredging
      3 tablespoons olive oil
      3 tablespoons butter
      1 cup molasses porter
      1/4 cup Marsala
      1/4 cup chicken stock
      1 1/2 cups cremini and shiitake mushrooms, quartered including stems
      with tip removed

      Serving suggestion: fettuccini, which has been tossed with a bit of
      olive oil, freshly grated Parmesan cheese, and a handful of freshly
      chopped parsley

      Take each slice of veal loin and pound between layers of plastic wrap
      until each is about 1/2-inch thick.

      Season lightly with salt and pepper on both sides, then dredge in
      flour. Heat olive oil and butter in a large saute pan over medium
      high heat. Shake off excess flour and saute cutlets for about 2
      minutes per side, until lightly browned.

      Put aside on a cooling rack on top of a baking sheet. Add porter,
      Marsala, and chicken stock to saute pan. Let reduce on high heat for
      about 5 minutes. After liquid has reduced by 1/4, add the mushrooms.
      Reduce heat and let simmer until mushrooms soften and sauce slightly
      thickens, about 7 minutes.

      Add veal back to sauce to warm.

      he recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network's kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Yield: 4 servings
      Prep Time: 15 minutes
      Cook Time: 15 minutes
      Difficulty: Medium
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