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Sauteing Veal Cutlets & Caramelized Onions

Veal is the hardest meat to cook at home. To cook it like a restaurant requires very high heat, a non-stick pan if possible and knowing when to turn it over.

First make sure your veal is cut from the leg or loin and is cut very thin and has been pounded to tenderize it. To cook it, heat a non-stick saute pan over medium high heat. Dip the cutlet(s) in flour on both sides and shake off the excess flour. To the hot pan add 1 tablespoon of olive oil and 1 tablespoon salted butter for every 2 pieces of veal. Don't try to cook more than 2 pieces if using a ten inch pan or 4 with a twelve inch pan---this is one of the big mistakes chef make. Overcrowding will reduce the pan temperature and cause the veal to steam instead of fry. When the butter in the pan turns gold in colorand not brown and smoking, it's time to add the cutlets. Do so and increase the heat to high and shake the pan. Turn the cutlets when the edges begin to turn whitish and droplets of moisture appear on the uncooked side. After turning reduce the heat to medium, cook for 2 minutes longer. Remove from the pan and keep warm. Pour out the fat as it migh have been scorched.

Reduce the heat to a medium-low and add 1 tablespoon chopped shallots sauteing for 30 seconds---please don't brown the shallots. Add the juice of 1/2 a lemon, 2 tablespoons dry white wine, a pinch of salt and ground white pepper. Swirl in 1 tablespoon butter until just melted and then strain the juices over the veal. Sprinkle with fresh chopped parsley and garnish with thinly sliced lemons with the seeds removed. You have just made Escallope de Veau a la Citron aka. Picatta!

What does the cooking term to caramelize onions mean?

Caramelize is the same as sauteing onions until they turn golden in color. Thinly slice several onions and saute (fry) over medium heat until they turn golden in color. Don't rush the process by turning up the heat to high. Stir often so they don't burn (turn brownish-black) and season with salt and ground white pepper.

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