Ingredients: |
Ingredients: 3 lbs. white potatoes
3 1/4 tsp. salt
Boiling water
Pepper
1/4 cup milk
5 Tbsp. butter
1 egg, beaten
5 boneless veal cutlets, 1/2 inch thick
1/2 cup cold water
1/2 cup dry white wine
1/2 cup heavy cream
1 Tbsp. cognac
1 tsp. seasoned salt
1 8-ounce package mozarella cheese
1 4-ounce package canadian-style bacon
Several thin, unpeeled cucumber slices
2 medium tomatoes
1 Tbsp. snipped parsley or cilantro
|
Directions: |
Directions:Wash, pare, then quarter potatoes. Cook with 1 1/2 tsp salt in boiling water to cover, until tender, drain. Mash potatoes; add 1 1/2 tsp. salt, pepper, milk, 2 1/2 Tbsp. butter, and all but 1 1/2 Tbsp. beaten egg. Beat until fluffy and set aside.
Cut each veal cutlet in half crosswise. Sprinkle both sides with salt. In a large skillet heat 2 1/2 Tbsp. butter. Over medium high heat, brown cutlets on both sides, turning once. Remove cutlets from heat; transfer to center of oven-proof platter or glass baking dish, arranging them side by side. Scrape skillet well; then, while stirring, add cold water, wine, cream, and cognac; add seasoned salt and bring to a boil, stirring. Set aside.
Put mashed potatoes in decorating bag with #9 pastry tube in place. Press potatoes out in border along edge of platter or baking dish, using circular motion, counter clockwise. Brush tops of piped potatoes with reserved beaten egg. Pour sauce over cutlets. Cut mozarella into 1/4 inch thick slices; place a slice on each cutlet, then top with canadian style bacon slice. Can cover and refrigerate until ready to bake.
Bake in 375 degree oven for 35-45 minutes or until potatoes are golden and cutlets are fork-tender. Remove from oven. Cut a slit from edge to center of each thin cucumber slice and use to decorate center of baking dish. Decorate potatoes with think wedges of tomato and snipped parlsey/cilantro.
Makes 5-6 servings. |
This recipe for Veal Cutlets Magnifico with Golden Potato Puree is from