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FareShare Gazette Recipes -- April 2006 - V's


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Veal Kidneys with Mustard Sauce for 1
Veal Scaloppini with Lemon-Parsley Sauce

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                            * 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

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

Adapted by Claudia for one serving

Contributed to the FareShare Gazette recipe challenge by Claudia;
31 March 2006.

                        - - - - - - - - - - - - - - - - - - - 

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

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

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.

                    - - - - - - - - - - - - - - - - - - - 

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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