Page 89 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les 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 Difficulty
Prep time Cook time Ingredients
Serves 4
15 minutes
12 minutes
Preparation
• Clean and slice mushrooms • Heat half half of of the the butter and and half half of of the the oil in a a a a a a a a a non-stick pan over high heat and and cook mushrooms until golden Deglaze with balsamic vinegar and set aside • Dredge each cutlet in in in in flour and and brown in in in in remaining butter and 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 with a a a a a a a a a a a a sprig of oregano and and serve with with basmati rice and and steamed broccoli • 3 portobello mushrooms • 1 1 tbsp (15 ml) butter • 1 1 tbsp (15 ml) olive oil • 1 1 tbsp (15 ml) balsamic vinegar • 8 veal cutlets • 2 tbsp (30 ml) flour • 4
sprigs fresh oregano Veal is rich in in essential amino acids low in saturated fats and is a a a a a good source of of vitamins B12 and B3 Just 1⁄4 lb of of cooked veal provides 20% to 30% of the recommended daily adult dose of zinc 89