Veal Veronique
Ingredients:
4 veal cutlets
1 cup all-purpose flour
Butter as needed
Olive oil as needed
2 tablespoons shallots, sliced thin
1 clove of garlic, minced
12 ounces beef or veal stock
1/2 cup sherry
1/2 cup heavy cream
8 ounces white seedless grapes
4 sprigs fresh parsley
Salt
Pepper
Directions:
1. Dredge the cutlets in the flour then season with salt and pepper. Sauté in two tablespoons each of butter and oil. Cook until crispy, just a few minutes. Remember the small-batch rule. Set aside in a warming oven.
2. In the same pan in which you’ve sautéed the cutlets, combine one tablespoon each of butter and oil and cook, over low heat, the shallots and garlic until translucent. Add the stock and sherry and bring to a boil, scraping the pan. Reduce the liquid by half.
3. Whisk in the cream and bring to boil again. Lower heat and cook until thick.
4. Cut the grapes in half and in a separate sauté pan cook them in over medium heat in one tablespoon each butter and oil until soft.
5. Place cutlets on plate, top with grapes and pour sauce over the top. Garnish with the parsley.
