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    Veal w/Brown Butter Glaze


    Source of Recipe


    Liz/liszie2000/EDC

    Recipe Introduction


    Hazelnut/Pink Peppercorn-Crusted Veal Slices w/Oktoberfest-brown butter glaze.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9361.6

    List of Ingredients




    8 slices veal scallopine (total weight about 1 lb.)
    1/2 Cup whole hazelnuts, skins on
    1 tbls. pink peppercorns
    1/4 cup minced parsley
    1 tbls. flour

    Glaze:
    3 oz. salted butter
    2 oz. Oktoberfest beer

    Recipe



    Place hazelnuts, pink peppercorns, parsley and flour in the bowl of a food processor fitted with the steel cutting blade (can use a blender). Pulverize into a coarse meal. Press the seasoned nut-flour blend into the surface of the sliced veal, coating both sides of each slice.

    Place a nonstick skillet (8-10 inches diameter, to accommodate the width of each slice) over medium heat, and sear each slice of veal, until the nut-flour crust is golden brown. Do not cook through, but place each browned slice in a shallow baking dish.

    After browning all the veal slices, place in 300 degree F. oven for 4-10 minutes, to cook through (depends on thickness of veal slices; a 1/4-inch slice should cook through in just 4-5 minutes).

    Prepare the glaze: brown the butter in the same sauté skillet, and pour through a fine mesh sieve to remove any brown bits. Whisk in the Oktoberfest beer, stirring constantly until an emulsion forms, and pour over the veal slices in the baking dish.

    Return to oven to warm through, season with salt if desired, and serve with spaetzle or buttered noodles.
 

 

 

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