The Carlton's Veal Portobello
Source of Recipe
The Carlton Restaurant, Pittsburgh PA
List of Ingredients
# 2 good-sized portobello mushrooms
# Olive oil
# Salt to taste
# Pepper to taste
# Garlic, minced, to taste
# 1 pound veal cutlets, pounded into thin medallions
# Clarified butter
# 1 cup flour
# 2 teaspoons salt
# 1 teaspoon ground pepper
# Sun-Dried Tomato Beurre Blanc Sauce (recipe follows)
# Hot mashed potatoes
# 2 teaspoons capers, drained
# Gaufrette Potatoes, optional (recipe follows)
# Fresh watercress (for garnish)
# Tomato slices (for garnish)Recipe
Slice the mushrooms in half lengthwise. Smear the portobellos with olive oil, salt, pepper and garlic. Place them in a baking pan and roast at 350 degrees for 7 minutes; set aside.
Use a meat mallet, the handle of a knife or a hammer to pound the veal into thin medallions, placing plastic wrap over the veal when pounding.
Put the clarified butter in a skillet and place it over high heat. In a shallow plate, mix the flour, 2 teaspoons salt and 1 teaspoon pepper. Coat the veal on both sides.
When the skillet is hot, add the veal and cook for 2 minutes. Flip the veal and add the portobello mushrooms; cook for another 2 minutes.
Pour some of the Sun-Dried Tomato Buerre Blanc Sauce onto 2 plates. Spoon mashed potatoes in the center of the plates, then arrange the veal and mushrooms over them. Sprinkle capers over the entire dish. Garnish with Gaufrette Potatoes, if desired, the watercress and tomato slices.
Sun-Dried Tomato
Beurre Blanc Sauce
* A few sun-dried tomatoes (dry packed)
* 1 cup heavy cream
* 1 teaspoon white vinegar
* Dash of salt
* Dash of pepper
* 2 ounces dry white wine
* 2 sticks (1/2 pound butter), cubed and softened
Place the dried tomatoes in boiling water and cook for 2 minutes. Strain, then chop the tomatoes.
Mix the cream, vinegar, salt, pepper and wine in a saucepan, then simmer the mixture until reduced by half and thickened.
Reduce the heat to low. Add the butter cubes and whisk into the cream mixture. Add the chopped tomatoes. Keep the sauce warm over low heat.
Crunchy gaufrette potato disks can be prepared only if you have a mandoline, which is a vegetable slicer with two adjustable stainless steel blades, one plain and one grooved, that are held in a wooden or metal frame. Look for these at specialty cookware stores. If serving mashed potatoes, use the Yukon Gold variety.
For gaufrette potatoes, clean two large potatoes, leaving the skins on. Slice the potatoes on the mandoline (they will look like thin waffles) according to manufacturer's directions.
Heat oil for deep-frying to about 375 degrees. Cook the potato slices for 1 minute on each side, or until golden brown.
Makes 2 servings.
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