Thursday, March 14, 2013

An Almost-Spring Dinner

Here is what I made for dinner tonight for two people whom I'll call Diner #1 and Diner #2. In an unusual turn of events, Diner #2, who has an archconservative palate, agreed with Diner #1 that the veal was tasty.

Haricots verts in lemon dressing

Veal cutlets in tomato-mushroom cream
Sauteed new potatoes with thyme

Fruit platter

Veal cutlets in tomato-mushroom cream

Soak for 1 hour:

1/2 c. dried mushrooms

in 1 c. salted hot water.

Dry thoroughly on paper towels:

3 veal cutlets, pounded very thinly

Sprinkle them on both sides with

Coarse salt and pepper

Saute until lightly browned in

Butter and olive oil

Set aside in a warm oven. In the drippings, saute for 3 minutes:

4 cloves garlic, minced
1 c. cherry tomatoes, halved
The soaked mushrooms, minced

Pour in the soaking liquid and

1/2 c. white wine

Bring to a boil and cook until sauce is reduced to about 1 and 1/2 cups. Add:

3/4 c. heavy cream

Correct the seasoning. Add the veal cutlets with any accumulated drippings and serve.

                                                                                                   Serves 3

Copyright (c) 2016 Anna Bendiksen


  1. Dried mushrooms? Why? Is there a mushroom drought I haven't read about?

    1. It was what I had in the cupboard. Fresh ones would work just as well, though I might saute them separately first.