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Guest Recipe: Veal cutlets with parmesan and basil by Jody Adams |
Makes 4 main course servings
8 3-ounce slices of veal cutlets—lightly pounded, 1/4-inch thick
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
4 very thin slices pancetta, cut in half crosswise
8 large Thai basil leaves
1/2 cup rich chicken stock
1 tablespoon rinsed capers
1 tablespoon freshly squeezed lemon juice
1/2 cup finely grated Parmigiano Reggiano
1/2 cup fresh blanched peas
1 tablespoon chiffonade Thai basil
1 cup arugula
Season the veal lightly with salt and pepper. Lay a half a piece of pancetta
on top of each piece of veal. Set a basil leaf on top. Weave a toothpick
through to hold the pancetta and basil in place.
Heat 3 tablespoons olive oil in a large sauté pan over medium high heat. Add
the veal, pancetta side down and sear until brown, about 2 minutes. Flip the
meat and sear on the second side until brown, again about 2 minutes. Remove to
a plate and keep warm. Pour off any excess fat.
Add the chicken stock to the pan and reduce by half. Reduce the heat to low
and slowly whisk in the remaining oil and lemon juice. Add the capers. Whisk
in the parmesan cheese, 2 tablespoons at a time. The sauce should be silky and
emulsifed Add peas and chiffonade of basil. Taste, and season with salt and
pepper.
Arrange the arugula on 4 plates. Top each with 2 pieces of veal. Pour the
sauce over the veal and serve immediately.
2004 Hugel et Fils Pinot Blanc 'Cuvee Les Amours'
From Alsace. A delicate, subtle wine with good structure, a great
all-purpose dry white wine. Pairs well with shellfish and the flavors of
Asian cuisine - a great accompaniment to the Orzo Risotto dish and the
Polenta Satays, especially.
2003 Antinori Villa Antinori Rosso
A blend of Sangiovese, Cabernet Sauvignon, Merlot and Syrah. A
complex wine with smooth tannins, this is lovely with Jody Adams's Veal
Scallops.
>>This recipe appears in
Episode #523.
>>Click here for a printer
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