Veal Oscar (the Grouch)
If you can find good veal, it is a delicate and tasty meal that even the kids can enjoy. I recommend a butcher that can provide thin veal cutlets. They may seem a bit pricey but it only takes a few thin slices to make a meal
If you can find good veal, it is a delicate and tasty meal that even the kids can enjoy. I recommend a butcher that can provide thin veal cutlets. They may seem a bit pricey but it only takes a few thin slices to make a meal
- Carbohydrate 48.2287625 g
- Cholesterol 123.563125 mg
- Fat 28.99278125 g
- Fiber 2.22750001788139 g
- Protein 10.36644375 g
- Saturated Fat 10.21663 g
- Serving Size 1 1 Serving (171g)
- Sodium 311.18 mg
- Sugar 46.0012624821186 g
- Trans Fat 1.93354125 g
- Calories 496 calories
Step-by-step
- Start water to cook Flat Macaroni.
- Coat each veal cutlets in flour, then coat with the egg, then coat with the bread crumbs. This works best as a small assembly line coating all pieces before starting to cook.
- Cook Flat Macaroni as directed on the package timed to complete when last of the veal is done cooking.
- Heat 2 tablespoons of butter in a large skillet. Over medium high heat, cook as many as will fit into one layer at the bottom of the pan. Shake pan frequently to prevent sticking. When juices start to show on top or when bottom is light golden brown, turn carefully not to loose the coating. Shake pan frequently to prevent sticking. Add olive oil if necessary to prevent sticking. Remove when bottom is also a light golden brown color.
- When pan is empty of veal, pour 1/8 cup of white wine and 1/8 cup of olive oil or butter. Optionally add about a dozen capers. Reduce slightly absorbing all loose coating mixture remaining in pan. Remove sauce.
- Clean pan of anything that would cause veal to stick. Repeat above instructions with next layer of veal until all veal is cooked.
- Serve Veal over Buttered Hot Flat Macaroni
Timing fails most home cooks when pasta must finish right as the final batch of meat leaves the skillet. Boiling flat macaroni requires exact package timing because starches gelatinize quickly and overcook before the meat rests. Setting up a standard breading station beforehand prevents frantic multi-tasking between the cutting board and the stove.
Thin veal cutlets demand immediate attention once they hit the fat. Maintain medium-high heat so the butter and olive oil lipid blend reaches roughly 350 degrees Fahrenheit, ensuring the flour, egg, and breadcrumb barrier seals instantly rather than absorbing grease. Shaking the pan continuously stops the breadcrumbs from adhering to the metal surface. Watch for moisture droplets pooling on the upper surface of the cutlet before flipping, which signals that the lower crust has turned light golden brown.
Space constraints in compact kitchens often mean cooking the cutlets in multiple batches. Crowding the skillet drops the oil temperature and steams the breading instead of frying it. Between batches, wipe the pan completely clean with a paper towel to remove burnt breadcrumbs that would otherwise impart an acrid taste to the subsequent rounds of meat.
Deglazing the pan with a splash of white wine captures the fond left behind by the pan-fried cutlets. Simmering this liquid with capers creates a pan sauce that lifts the richness of the breaded meat. Serve immediately over buttered pasta while the thermal contrast between the hot pan sauce and the crisp crust remains intact.
