- 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
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