Chef Aziz: Veal cutlet perfect for sauteing
There are many different cuts of veal, all of which must be cooked in a specific way. The cut we will be using
for this recipe is called the veal cutlet, also known as the round steak. This is the most popular cut of veal available and is perfect for sauteing.
When shopping, try to avoid veal that is watery looking and gray. Veal is very lean and shouldn’t have much
fat and inner marbling. A little marrow filled bone left is okay and will add to the flavoring of the steak.
The chanterelle mushroom is a wild, vibrant yellow mushroom that is full of flavor. It is native to the Northeastern U.S. and many northerners enjoy going for a walk in the forest and collecting the delicious fungi.
Unfortunately, here in Sanibel the only walk we will be taking is through the treacherous paths of a grocery store.
The chanterelle mushroom is a bit more expensive than the more common mushrooms you will find at the
store, but it is well worth the extra green.
Contributed by Chef Aziz
5 oz. veal cutlets
1/3 cup unsalted butter
2 shallots finely chopped
6 oz. chanterelle mushrooms
salt and pepper
2 1/2 fl. oz. brandy
3 1/2 fl. oz. chicken stock
2 tablespoons chopped parsley
1 cup flour
Melt 2 tablespoons butter in a heavy skillet
over medium heat. Add shallot and saute until
translucent, about 3 minutes. Add chanterelle mushrooms
and continue sauteing until beginning to
Remove skillet from heat, add brandy and carefully
ignite. Simmer until brandy is almost evaporated.
Add chicken stock, boil for 5 minutes, then add
cream and boil until sauce coats spoon, about 14
Pour sauce into a bowl and clean skillet.
Sprinkle veal cutlets with salt and pepper and
coat with flour. Melt 2 tablespoon butter in same
skillet over high heat and saute veal cutlets until
cooked through, about 2 minutes per side.
Pour sauce over veal and heat through for 2
minutes. Transfer the veal to a serving plate, pour the
sauce on top, sprinkle with parsley and enjoy.