Recipes Included On This Page Veal Kidneys with Mustard Sauce for 1 Veal Scaloppini with Lemon-Parsley Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Veal Kidneys with Mustard Sauce for 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams veal kidney -- see note [about 1/2 pound] 3 white mushrooms -- sliced (3 to 4) 1 large French shallot -- peeled and thinly sliced 1/4 cup dry white wine 1 tablespoon Dijon Mustard 1 tablespoon unsalted butter Fresh ground black pepper 1 teaspoon fresh lemon juice Note - avoid the dark colored ones. The lighter the color, the more tender they will be. Brush mushrooms with a soft cloth; do not wash them. Slice them thinly. Cut kidney following the natural "knobs" (for lack of a better word for it). Cut out the grease as much as you can, but you don't have to be tedious about it. Slice these 'knobs' into two or three 1/2-inch-thick slices. Heat butter in a thick-bottom pan, on high. When butter is hot and about to brown, add kidney slices, side by side, trying not to overcrowd the pan. Flip them so they are cooked on all sides but still pink. Remove from pan and keep them warm, such as in a warm oven. Cook sliced shallots in the same pan, in the renderings of the veal kidneys. When they get translucent, raise heat to high and stir them for 2 to 3 minutes. Add the wine and bring to a boil. Cook, uncovered, for about 10 minutes, stirring frequently, until wine evaporates. Remove pan from the stove. Add mustard and whisk in one dollop of butter. Add kidney slices to pan immediately. Removing the pan is very important as too much heat would harden the kidney slices. Add lemon juice and black pepper. Add salt if needed, keeping in mind that Dijon Mustard is salty. Serve very hot with mashed potatoes. Inspired by http://perso.wanadoo.fr/yves.huot-marchand/Bourgogne/recette214.htm Adapted by Claudia for one serving Contributed to the FareShare Gazette recipe challenge by Claudia; 31 March 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 12g Fat (90.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 192mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Veal Scaloppini with Lemon-Parsley Sauce the "Cook's Illustrated" Way Recipe By : Cook's Illustrated Magazine (May & June 2006) Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-04 Apr 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds veal cutlets -- about 1/4" thick 1 tablespoon meat tenderizer 1 teaspoon ground black pepper 1 1/2 cups unbleached flour 6 tablespoons vegetable oil Lemon-Parsley Sauce: 2 tablespoons vegetable oil 1 cup spring onions -- finely chopped 2 cans low-sodium chicken broth 1/2 cup fresh parsley leaves -- minced 5 tablespoons unsalted butter -- cut into 4 pieces juice from two large lemons salt and pepper -- to taste Cook the veal in batches to avoid overcrowding the skillet; because the size of packaged cutlets varies, each batch may contain as few as three or as many as six cutlets. A pan sauce (recipe follows) is a must; start preparing the sauce before cooking the cutlets, then finish in the skillet used to brown the cutlets. Because meat tenderizer contains sodium, it is unnecessary to salt the cutlets. If cutlets are thicker than 1/4 inch, place between tow sheets of plastic wrap or waxed paper and pound to even 1/4-inch thickness with skillet or meat pounder. If some cutlets are thinner than 1/4-inch, pound to even 1/8- inch thickness than fold in half. Blot cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets. Place flour in rimmed baking sheet and spread to thin, even layer. Heat about a third of the oil in a large skillet over high heat until beginning to smoke. Dredge first batch of cutlets in flour on one side only, shake off excess and place in skillet, floured side down, making sure cutlets do not overlap. Cook, with out moving cutlets, until well browned, 1 to 2 minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent lightly with foil to keep warm. Repeat to cook remaining cutlets in batches, using additional oil for each batch. The cutlets are floured on one side only so that side will brown nicely; the alternate side is then cooked quickly to finish. If both sides are floured, either the veal becomes overcooked (and tough) or the second side turns out pasty and gummy. Lemon-Parsley Sauce: Heat oil in medium saucepan over medium-high heat until shimmering. Add spring onions (or shallots) and cook until beginning to soften, about 2 minutes. Add broth and increase heat to high; simmer rapidly until liquid is reduce to about half the original amount, about 8 to 10 minutes. Set aside. After transferring the last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Turn off heat, whisk in parsley, butter, and lemon juice. Taste to see if you need any salt or pepper. Pour sauce over cutlets and serve immediately. Description : "Cook's Illustrated" staff devised a great way to prepare this dish using supermarket veal cutlets. Per Serving (excluding unknown items): 364 Calories; 29g Fat (66.9% calories from fat); 8g Protein; 24g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 117mg Sodium. Exchanges : 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat. NOTES : I tripled (approximately) the ingredients from the original recipe to serve our family; those amounts are shown in this recipe. I used spring onions instead of shallots. Also, since the meat tenderizer contains salt and considering the fact that I did NOT use low-sodium broth or unsalted butter, I did not add salt to the sauce. I also omitted black pepper in the sauce since I used plenty on the individual cutlets. This was a big hit with the family, even those who never liked the thought of eating veal. We served this with a boxed rice pilaf that was perfect with the meat and sauce. Contributed to the FareShare Gazette by Art; 11 April 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 636 Calories; 42g Fat (57.7% calories from fat); 45g Protein; 24g Carbohydrate; 1g Dietary Fiber; 181mg Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat.

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