Method-
Sprinkle the veal with salt and pepper. Melt
1/2 tablespoon of butter with 2 teaspoons of
oil in a heavy large frying pan over high heat.
Working in batches if necessary, add the veal
and saute until just cooked through and golden,
about 45 to 60 seconds per side. Transfer the
veal to a platter and tent with foil to keep it
warm. Repeat with the remaining veal, adding
more butter and oil to the pan as necessary.
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Melt 1 tablespoon of butter and 1 tablespoon of
oil in the same pan over high heat. Add the
mushrooms and shallots. Sprinkle with salt and
pepper, and saute until the mushrooms are
golden brown, about 8 minutes. Add the wine,
broth and simmer until the liquid is reduced by
half, about 5 minutes. Add the cream and boil
until the sauce thickens slightly, stirring
often, about 4 minutes. Dissolve 1 tblspoon
corn flour with 2 tblspoon milk if it is runny
and add it to the sauce and return the sauce to
a simmer. Season the sauce, to taste, with salt
and pepper. Pour the sauce over the cooked
veal.To make the potatoes. Peel potatoes and
cut them wedges, put them in a pan and bring it
to the boil. Let it for some time till the
potatoes are a bit soft. Put them in a shallow
dish with some olive oil, rosemary salt and
pepper and garlic. Bake till golden brown.
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