Wednesday, June 13, 2012

Veal Cutlet Martini

It has been a wonderful day - work was productive and I have a proud announcement (below) to share so I thought we definitely needed a nice dinner and a nice glass of vino to cap off the day.

Veal is always a favourite in our house.... Alex still refers to the thick cutlets as "fluffly pillows of meat" due to their tenderness.

This is a meal I came across a long time ago and knew that we would enjoy the welcome flavours of tomatoes, mushrooms and oregano with the veal cutlets all laced with a delicate trace of wine.  The recipe I somewhat followed was also an adaptation from Chef Tony Tammero of Palm Restaurant, New York, NY.

I was really impressed with the outcome - this meal was delish and infact it was deavoured tonight by all.

Veal Cutlets Martini
(recipe adapted from Veal Recipes) 

Serves: 4
ProPoints per Serve: 9
3 cups chicken stock
1 cup white wine
cooking spray
250 grams button mushrooms, sliced,
3/4 cup sun-dried tomatoes, rinsed of oil
1/4 cup chopped spring onions
2 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 veal leg cutlets, 200 grams each
440 gram can diced tomatoes
1/4 cup fresh oregano leaves, roughly chopped
1 tablespoon arrowroot powder
2 tablespoons water

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Spray cooking spray in large nonstick frying pan and heat over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan, cook and stir 5 minutes or until mushrooms have softened. Remove from pan.

Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Using the same frying pan, spray with cooking spray and heat over medium heat. Cook veal cutlets in pan for 4 to 5 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return mushroom mixture to pan. Stir in tomatoes and oregano. Combine arrowroot and water, mixing well. Stir into tomato mixture, return veal cutlets and cook until heated through and sauce thickens. Serve immediately.

My announcement... some of you have already heard, read and even seen but A Dash of Flavour, my nerdy hobby of keeping a food blog, made it into this month's Weight Watchers Magazine... what a thrill for us!!

Thank you to all of those that follow our blog, for the support, for the feedback and for sharing this blog with people you know - it is all definitely appreciated.  Also thanks to those that have tried some of the recipes featured and we honestly hope you have enjoyed them.

1 comment:

Hotly Spiced said...

Congrats on being featured in a magazine. That is awesome. I love the look of your veal dish. It would be full of flavour I'm sure.