Total Steps
4
Ingredients
10
Tools Needed
3
Ingredients
- 1 <a href="/recipe/GHP8Q5YG/recipe">recipe</a> <a href="/recipe/5XJSLRVF/leek-rosti">Leek Rosti</a> (see <a href="/recipe/GHP8Q5YG
- 1 tablespoon finely-chopped fresh <a href="/food/GKXHVZLV/parsley">parsley</a> leaves
- 0 Zest of one <a href="/food/Y5K7YSXM/lemon">lemon</a>
- 1 cup <a href="/food/6ZFCTSYK/heavy-cream">heavy cream</a>
- 0 cup dry <a href="/food/Q67GD8BS/white-wine">white wine</a>
- 0 cup chopped <a href="/food/CSFGV8FR/shallots">shallots</a>
- 5 tablespoon <a href="/food/3XTHR638/butter">butter</a>
- 0 Freshly-ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a> to taste
- 1 pound <a href="/food/XMHXC23J/veal">veal</a> escallope
- 0 <a href="/food/XBPNFKYS/salt">Salt</a> to taste
Instructions
Step 1
<a href="/technique/H7TNTGFZ/season">Season</a> the veal with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. In a large saute pan, over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/64W3NS5R/melt">melt</a> half the butter. Quickly <a href="/technique/2X5N4ZN6/pan-fry">pan-fry</a> the veal for a couple of minutes on each side. Remove from the pan and keep <a href="/technique/FVYNJCCW/warm">warm.</a> Continue cooking the remaining veal.
Step 2
With a paper towel, wipe out the saute pan. <a href="/technique/64W3NS5R/melt">Melt</a> the remaining tablespoon of the butter. Add the shallots. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper and saute for 1 minute. Add the wine and bring the liquid to a <a href="/technique/GFSF4J5F/simmer">simmer.</a> Cook until the liquid <a href="/technique/H3TYV2MZ/reduce">reduces</a> by half. <a href="/technique/DRM2WPZ4/stir">Stir</a> in the <a href="/technique/R3P5MM3Z/cream">cream</a> and bring to a <a href="/technique/GFSF4J5F/simmer">simmer.</a> Cook for 2 minutes. Add the veal and lemon <a href="/technique/RSDQ7YW8/peel">peel</a> and <a href="/technique/XZFHRHHF/heat">heat</a> for 1 minute.
Step 3
To <a href="/technique/Y6MVNCHX/serve">serve</a>, place a quarter of Rosti in the center of each <a href="/technique/ZJ3WDM5Q/plate">plate.</a> Place some of the <a href="/technique/3JDX2Q84/slice">slices</a> of veal around the potatoes. Add the parsley to the sauce and <a href="/technique/7S3QCKWK/mix">mix</a> well. <a href="/technique/NX588QBK/spoon">Spoon</a> the sauce over the veal and <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.