Page 89 - The Secrets Of Vinegar
P. 89

                          Les Secrets du Les du
            Veal Cutlets with Balsamic and Portobellos
Portobello mushrooms and balsamic vinegar have been long-time companions. Just add veal and voila! An inseparable trio is formed.
      Prep time
  15 minutes
 Cook time
   12 minutes
Serves 4
• 3 portobello mushrooms
• 1 tbsp (15 ml) butter
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) balsamic vinegar • 8 veal cutlets
• 2 tbsp (30 ml) flour
• 4 sprigs fresh oregano
• Clean and slice mushrooms.
• Heat half of the butter and half of the oil in a non-stick pan over high heat and cook mushrooms until golden. Deglaze with balsamic vinegar and set aside.
• Dredge each cutlet in flour and brown in remaining butter and oil, approximately 2 minutes per side.
• For each serving, start by layering mushrooms on bottom, then alternate between layers of veal cutlets and mushrooms. Decorate each stack with a sprig of oregano and serve with basmati rice and steamed broccoli.
 Veal is rich in essential amino acids, low in saturated fats, and is a good source of vitamins B12 and B3. Just 1⁄4 lb of cooked veal provides 20% to 30% of the recommended daily adult dose of zinc.

   87   88   89   90   91