June 25, 2013

Veal Cutlets with Shiitake and Sweet Onions


I was recently inspired to use fresh shiitake mushrooms and sweet onions- the result was this simple weeknight entree- pair with a light salad for a weeknight dinner with some flair!  I was at the supermarket and I was struck by two things- I was looking for a bag of simple yellow onions- you know, your kitchen workhorses that can be used for so many different things- and there they were- a bag of sweet vidalia onions, and I thought, 'why not?!' it's summer- and I'll bet their sweetness will pair nicely with fresh, summer flavors.  Then, in the mushroom section, there were some fresh shiitake mushrooms.  I rarely see these, what about you?  I see them dried all the time- but fresh they looked so inviting.  So I bought them, too.  I like to buy veal top round cutlets- they are very efficient, they are already ready to just jump in your pan and you can get dinner on the table in a snap.  So, these three friends came home with us.

Veal Cutlets with Shiitake and Sweet Onions
(this amount of sauce is for 4 veal top round cutlets)
1/2 sweet vidalia onion, finely chopped
10-12 fresh shiitake mushroom caps
5 Tbsp unsalted butter
2 Tbsp olive oil
2 Tbsp white wine (I used Soave)
4 veal top round cutlets (scallopine- the plural of scallopini, a thinly sliced cut of meat)
sea salt
freshly ground black pepper

If you're planning on eating the veal soon, remove it from the refrigerator and allow it to come up closer to room temperature while you make this sauce.  If you're making the sauce ahead of time- that's fine too, just store it in the refrigerator once it's done and then reheat it before putting it on top of the veal cutlets.  In a sauce pot or a dutch oven, heat 3 Tbsp of the unsalted butter and the olive oil over medium low heat.  Once the butter has melted, add the finely chopped sweet onion.  Saute for about 10 minutes, or until some parts have started to turn a golden brown.  Remove from the pan, including the butter and oil, and set aside.

While the onions are sauteing, prepare your mushrooms.  Rinse and pat dry with paper towels, using the slightly damp paper towels to remove any excess dirt.  Remove the stems, you can usually just snap them off using your hands.  Slice the caps into strips about 1/4" wide.  They'll shrink a little when you cook them, they will be a little bigger than the onion pieces.  Once the onions have been removed from the pan, melt the remainder of the unsalted butter and saute the mushrooms, trying to keep them in a single layer in the pan, do this for about 5 minutes over medium heat.  Then, add the onions back into the pan, then the white wine.  The white wine will cook away in about a minute, then your sauce it done, set aside.

Sprinkle sea salt and freshly ground black pepper over the veal top round cutlets.  Heat olive oil in a pan wide enough to cook them in- some of them are on the long side.  Once the oil has heated for a few minutes, cook the cutlets for a few minutes on each side- maybe 2 minutes at medium heat- then remove from heat.  Top with the sauce and serve.  Be careful not to overcook these- they are thin and cook fast.  The sauce has a nice amount of richness and sweetness from the onion and white wine, so pair this with something fresh.  Enjoy!  

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