Place veal cutlets between two pieces of wax paper, and lightly pound until ¼-inch thick.We based this on the old recipe for Scotch collops.
INGREDIENTS
¾ lb veal cutlet
1 cup all-purpose flour
½ tsp nutmeg, plus 1/8 tsp for the sauce
¼ tsp salt, plus extra to taste
¼ tsp pepper, plus extra to taste
1 large egg, beaten
At least 1 Tbsp unsalted butter
1 small onion, thinly sliced (we used a sweet onion)
1 large clove garlic, minced
½ cup Madeira wine
½ cup chicken stock
⅛ tsp cinnamon
1 Tbsp mascarpone
Flat leaf parsley, minced (optional)
DIRECTIONS
Place veal cutlets between two pieces of wax paper, and lightly pound until ¼-inch thick.
Mix flour, ½ tsp nutmeg, ¼ tsp salt, and ¼ tsp pepper in a shallow dish. In a separate shallow dish, add the egg.
Pat veal dry with paper towels. Dunk veal into the egg, followed by the flour mixture, and set aside. Repeat until all pieces are covered.
In a deep sauté pan, add 1 Tbsp butter and melt on medium heat. Cook veal, 2 minutes each side (we are serious about the cooking time!). Add additional pats of butter as needed; you do not want the veal to burn. Veal is light, delicate meat—overcooking happens in seconds, and it can ruin your entire dish. If your veal is thicker or thinner than recommended, adjust your cooking time. Place cooked veal on a plate and set aside.
In the same sauté pan, add onions and garlic. Cook until the onions start to become tender. Add Madeira, scrape up all the cooking bits at the bottom of the pan, and stir. Add chicken stock, cinnamon, and 1/8 tsp nutmeg. Once all the ingredients fully incorporate into the sauce, add the mascarpone, and salt and pepper to taste. Return the veal to the pan, spooning the sauce and onions over the veal.
Serve immediately over our Creamy Parsnip and Turnip Mash (page 42). If you want to be fancy, sprinkle a dash of minced flat leaf parsley.