The Wine-Maker's Veal Cutlets, or Braciole del Vinaio: This Tuscan recipe is simpler than the ingredient list might make you think, and will be quite refreshing on a crisp fall day. To serve 6 you'll need:
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- For the meat:
- 6 veal cutlets
- 1 tablespoon unsalted butter
- A drop of Vin Santo (you can use another sweet dessert wine if need be)
- For the toast:
- 6 slices day-old Tuscan bread
- Milk
- Flour
- Freshly grated Parmigiano
- Pepper
- A drop of vinsanto
- For the mushrooms:
- 3 ounces (75 g) fresh cultured mushrooms, brushed clean with a cloth and sliced
- 2 tablespoons olive oil
- 1/2 a garlic clove, minced
- A drop of vinsanto
Preparation:
Dip the slices of bread in milk, dredge them in flour, and then in grated cheese.Take a skillet large enough for the meat slices to lie flat, and cook them in the butter, turning them once or twice, salting them to taste, and sprinkling them with a few drops of vinsanto. While the meat is cooking, sauté the bread too, turning it to brown both sides. Sprinkle with a couple of drops of vinsanto.
While all this is going on, heat the oil in a pot, add the mushrooms and garlic, and sauté the mushrooms, adding a few drops of vinsanto once they're cooked. But the slices of toasted bread on the plates, lay the sliced of meat over them, and then the mushrooms.
