Veal Cutlets, Shrimp, Shiitake Mushrooms in a Cream Sauce
Serves 2
Now this is a recipe that tastes fantastic, but the picture truly needs work and the next time we make it, we will update the picture accordingly.
There are a few important cooking points that I would like to express. It is very easy to overcook the veal and make it into leather rather than the very tender meat it is. A similar situation exists with the shrimp. Slightly undercooked is better than overcooked as the shrimps will continue to cook after the sauce is added back to the pan.
Veal comes in two grades, white and pink. White is from a younger animal and is the best for this recipe. Although white veal is more expensive than pink, you are only using half a pound of meat, so in percentage it might be substantial but it is usually only a couple of dollars. I highly recommend using the white veal.
I also suggest that you try to purchase wild shrimp rather than farmed.
Ingredients
- 6 tbsp unsalted butter, separated
- 3 oz red onion, thinly sliced
- 6 oz shiitake mushrooms, stems removed, thinly sliced
- 4 tbsp brandy
- 6 oz beef stock
- 6 oz chicken stock
- 6 oz 35% cream
- 8 oz veal cutlets, 1/4" thick, pounded, tenderized
- 3 oz all purpose flour
- salt
- white pepper
- 12 shrimp, peeled (including tails), deveined
Directions
- Add 2 tablespoons of butter to a sauté pan over medium heat. Add the onions and sauté for about 4 minutes.
- Add the shiitake mushrooms and sauté until the mushrooms begin to brown.
- Remove the pan from the heat, add the brandy and ignite. When all the flames have dissipated return he pan to the heat and simmer until the brandy is almost evaporated.
- Add the beef and chicken stock, simmer until it is reduced by half.
- Add the cream and simmer until the sauce coats the back of a spoon.
- While the cream is reducing.
- Heat 2 tablespoons of butter in a frying pan.
- Season the veal cutlets on both sides with salt and pepper.
- Place the flour on a plate and dredge the veal cutlets through the flour so they are coated.
- Add the veal cutlets to the frying pan and cook for 2 minutes per side. Be careful not to overcook.
- Remove the veal cutlets to a plate, cover and reserve.
- Add the remaining 2 tablespoons of butter to the frying pan.
- Add the shrimp and cook for about 3 minutes, the shrimp should be slightly opaque in the center. Do not overcook.
- Pour the mushroom cream sauce (which should have reduced), over the shrimp in the frying pan.
- Place the veal cutlets on two plates and cover with the shrimp, mushroom cream sauce.