As elegant and gourmet as it sounds, this veal dish with pan reduction sauce goes together quickly. Have all of your ingredients ready to go, and you can have this on the table in less than 30 minutes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 10 ounces (2 thin slices) veal cutlet
- Salt and freshly ground black pepper
- 1 Tablespoon olive oil
- .
- Sauce:
- 1 Tablespoon butter
- 1 Tablespoon minced shallots
- 1-1/2 Tablespoons amaretto liqueur
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/2 key lime, juice only (retain other half for garnish)
- 1/4 cup cubed papaya
- 1/2 cup heavy cream
Preparation:
Season veal lightly on each side with salt and pepper.
Heat a large, heavy skillet over medium-high heat. When hot, add the olive oil and tilt the skillet to coat the bottom. Quickly sear the veal on each side, turning only once. Remove and keep warm.
Add the butter and shallots to the same skillet. Saute for 1 minute. Add amaretto and white wine. Bring to a boil and let cook for 2 minutes, until reduced by half. Add chicken broth, key lime juice, papaya, and cream. Return to a slow boil and let cook until reduced and thickened.
Return veal to the pan, turning to coat with the sauce. Reheat veal quickly, about 1 minute, and serve immediately. Garnish with slices of remaining key lime half.
Yield: 2 servings
Heat a large, heavy skillet over medium-high heat. When hot, add the olive oil and tilt the skillet to coat the bottom. Quickly sear the veal on each side, turning only once. Remove and keep warm.
Add the butter and shallots to the same skillet. Saute for 1 minute. Add amaretto and white wine. Bring to a boil and let cook for 2 minutes, until reduced by half. Add chicken broth, key lime juice, papaya, and cream. Return to a slow boil and let cook until reduced and thickened.
Return veal to the pan, turning to coat with the sauce. Reheat veal quickly, about 1 minute, and serve immediately. Garnish with slices of remaining key lime half.
Yield: 2 servings
