Veal Scallopini

I picked up some veal cube steak in the discount bin.  I don't usually buy veal, but this was a good deal and already prepped.  I wouldn't have to pound it before cooking.  Then I had to find something to do with it.  After a long and exhaustive google search of about three minutes, I chose this recipe.  His portions are larger than what I normally serve, as this recipe will reflect.

Dave (of the link) did this as a one-pan meal.  That's how I tend to work, too, but I don't usually do it this fast.  Because of veal's short cooking time, you're really hopping throughout this process.  I highly recommend cutting everything before you ever turn on the heat.  This is like one of those recipes they do on TV cooking shows, where everything is pre-portioned and they make it in five minutes.  You think it's all for show and assume it's really going to take you at least half an hour.  Nope, maybe ten minutes.  Plus, you're probably making pasta and/or vegetable side dishes at the same time, so everything is hot together.  I started boiling the water for the pasta when I turned on the pan for the mushrooms, then got the beans simmering just as the mushrooms were done.  It felt like I was in a restaurant kitchen, it was so fast.  I had wanted to take pictures throughout the process, but there was no time to grab the camera.  Please, please, read this recipe thoroughly before starting and commit as much of it to memory as possible.

Note that the white wine doesn't have a star next to it.  I am finally out of Papa Smurf's white wine and had to buy some.  I still have some red, but the end is in sight.  It is so much easier to open a wine you have just bought than one that has been stored in questionable surroundings.

2 C mushrooms, chopped
2 Tb olive oil
1/4 C butter
1 lb veal cube steak or pounded veal scallops
*2 cloves garlic, diced
1 large shallot, diced
1 Tb Dijon mustard
1 C chicken stock
1/2 C white wine
*1/2 C heavy cream
2 Tb fresh tarragon, chopped (or 2 tsp dried)
salt and pepper

1.  Preheat oven to 200º, to keep veal warm while making sauce.

2.  In a 10" skillet, cook mushrooms in olive oil over medium.  Lightly salt and pepper while cooking.  They are done when they have stopped giving up moisture, and will not cook any more when you add them to the sauce.  Transfer to a holding bowl.

3.  Crank up heat in skillet and add butter.  When melted, add veal.  Lightly sprinkle with salt and pepper.  Turn after one minute and cook for a minute on other side.  It's ok if they are not completely cooked, because they are going to spend the next few minutes in the oven keeping warm.  That will finish them.  It's better that they are undercooked than tough.  Transfer veal to a heatproof plate and place in oven.

4.  Add shallots and garlic to the hot pan and cook for about 30 seconds, leaving the heat on high.  Deglaze pan with the wine, then add the chicken stock.  Everything should be boiling.  Reduce the sauce by 1/2.

5.  Add the mushrooms back into the pan.  Stir in the mustard, tarragon, and cream.  Reduce again to whatever consistency you like in your sauce.  Taste and add salt and pepper as necessary.

6.  Remove veal from oven and plate as desired.  Spoon sauce over veal and serve.

Difficulty rating :)