Ann's Veal

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(Veal, Leeks Serves: 2 Prep Time: 60 minutes)

Shopping List

  • 1/2 lb veal scalloppini
  • Leeks (2 large or 4 small)

Staples Used

  • Dry sherry
  • Herbs de Provence
  • Worcestershire
  • Butter
  • Beef stock

Notes

My Recipe

(Heavily adapted -- this is what I usually make for Kate's birthday.)
Mix two ounces of dry sherry with two ounces of Worcestershire. Place the veal cutlets into a ziploc bag, add this marinade, press out the air and seal tightly. Marinate in the fridge for half an hour.
While that marinates, prep the leeks -- slice them into large chunks of 1-2 inches long, in cylinders. Cut partway through each slice, and rinse heavily with water, to get the sand out. Do not precook.
Remove the cutlets from the marinade and pat dry with paper towels; save the remaining marinade. Melt several Tbl of butter in a real skillet (not nonstick), and fry the cutlets over medium-high heat, just enough to sear the outsides; do not cook through. This will take only 10-15 seconds per side! Remove to a plate and cover loosely with foil.
Melt another couple of Tbl of butter in the pan over medium heat, and add half a cup of beef stock. (Ideally veal glace, I suspect, but that's less easy to come by.) Add flour, one Tbl at a time, whisking until you have a somewhat roux-like texture. Add the remaining marinade, continuing to whisk; this will thin the texture, which is okay -- it will thicken back up as things cook. Add a Tbl of Herbs de Provence.
Add the raw leeks, reduce heat, and cover. Cook for 10-15 minutes. At some point, add the juices expressed by the resting veal.
Add the veal back in, and cook covered for a few more minutes to finish.

Original recipe, as notated while watching Ann:

An egg or two Beat with a glug of dry sherry A few shakes of Worcestershire Beat those together to make marinade Layer scallopini with marinade in pan, with a good deal of fresh black pepper on each layer (Basically dredge scaloppini in the marinade) Refrigerate the meat
While that marinates, prep the leeks - slice and clean them. Leave in large chunks of 1-2 inches long, in cylinders. Do not precook.
To make rarer cutlets, roll them and toothpick to hold.
Melt butter in skillet, and brown cutlets quickly in hot skillet. Do not cook through. When brown on both sides, remove to a plate.
Add a bit of stock to pan, add some flour, then keep adding stock until you have roughly the texture of a roux. Total of about half a cup of stock, and a spoonful or two of flour. Add the remaining marinade. This may curdle a little, due to the egg. Stir madly, to even out the consistency. Add a little water if needed, to come back to texture of a thin roux. It will cook down more in next step.
Add the raw leeks, lower heat, and cover. Cook for 10-15 minutes. At some point, add the juices expressed by the resting veal.
Add the veal back in, and cook covered for a few more minutes to finish.

Variations