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Categories:
flour eggs water bread crumbs tenderloin kosher salt olive oil unsalted butter shallot white wine lemon herbs
Viewed: 78 - Published at: 9 years agoIngredients
- Flour for dredging
- 2 eggs
- 1 tablespoon water
- 1 heaping cup Bread Crumbs
- Four 4- to 6-ounce slices boneless veal top round or tenderloin, pounded thin
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 3/4 cup dry white wine or dry vermouth
- Juice of 1/2 lemon
- 1 tablespoon chopped herbs such as flat-leaf parsley, chives, and/or basil
Method
- Spread the flour on a plate.
- Bear the eggs with the water in a shallow bowl.
- Put the bread crumbs on another shallow plate.
- Season the veal with salt and pepper.
- Dredge it in the flour, shaking off the excess, dip in the eggs to coat, and then transfer to the bread crumbs, turning to coat evenly.
- Place the meat on a sheet of wax paper or on a cooling rack.
- (The veal can be prepared to this point up to 1 hour ahead and refrigerated; bring to room temperature before cooking.)
- Heat the oil in a large heavy saute pan over medium-high heat until shimmering but not smoking.
- Working in batches, add the veal, without crowding, and cook until a golden crust forms on the first side, about 2 minutes.
- Regulate the heat as necessary to evenly brown.
- Turn and cook for 2 minutes more, or until golden.
- Transfer to a cooling rack and keep warm while you prepare the sauce.
- Add about a teaspoon of the butter and the shallot to the pan and soften over medium heat, about 30 seconds.
- Season with salt and pepper, add the wine or vermouth, and increase the heat to high.
- When the wine has almost evaporated, whisk in the remaining butter bit by bit while shaking the pan.
- Add the lemon juice and chopped herbs, then taste and adjust the seasonings.
- Serve the veal with the sauce spooned over it.
