This rather unusual fall veal cutlet recipe with pomegranates will take about a half hour to prepare, and will serve 4.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 4 veal cutlets
- A large pomegranate
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 7 shallots
- 1/2 cup dry white wine
- Olive oil
- Salt
- Pepper
- Unsalted Butter
Preparation:
Seed the pomegranate, set aside a couple of tablespoons of seeds, and squeeze the remainder in a potato ricer to extract their juice. Combine the juice and the vinegar and mix well.
Give the meat a good dusting of pepper. Heat two tablespoons of butter and two tablespoons of oil in skillet large enough for the cutlets to lie flat. In the meantime, peel the shallots. Sauté them with the bay leaves briefly over a brisk flame, then cover them, reduce the heat, and cook them for about 15 minutes, or until they are tender.
Uncover the shallots, turn up the heat, and as soon as they begin to fry add the meat. Cook over a brisk flame, turning the slices to brown them on both sides.
Sprinkle the meat with the wine and the juice; cook five minutes more and check seasoning.
Transfer the meat and the shallots to a serving platter, garnish the meat with the remaining seeds, and serve. The wine? I might opt for a light red.
Yield: 4 servings veal cutlets with pomegranate sauce.
Give the meat a good dusting of pepper. Heat two tablespoons of butter and two tablespoons of oil in skillet large enough for the cutlets to lie flat. In the meantime, peel the shallots. Sauté them with the bay leaves briefly over a brisk flame, then cover them, reduce the heat, and cook them for about 15 minutes, or until they are tender.
Uncover the shallots, turn up the heat, and as soon as they begin to fry add the meat. Cook over a brisk flame, turning the slices to brown them on both sides.
Sprinkle the meat with the wine and the juice; cook five minutes more and check seasoning.
Transfer the meat and the shallots to a serving platter, garnish the meat with the remaining seeds, and serve. The wine? I might opt for a light red.
Yield: 4 servings veal cutlets with pomegranate sauce.
