An impressive veal recipe from Italy, Zogno Veal Cutlets make an ideal dish to serve at a dinner party. Croquette potatoes, sauteed courgettes and a chilled bottle of Verdicchio Bianco wine would be the perfect accompaniments.
4 veal cutlets
2 oz. butter
1 tablespoon beurre manie
2 tablespoons brandy
2 fl. oz. double cream
1 small onion, finely chopped
1 garlic clove, crushed
1 tablespoon finely chopped fresh basil or
12 teaspoons dried basil
2 tablespoons canned green peppercorns, drained and crushed
8 fl. oz. red wine
2 fl. oz. brandy
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper
First prepare the marinade. In a large shallow dish, mix all the marinade ingredients together. Add the veal cutlets and set aside to marinate for 1 hour. Remove the cutlets from the marinade and pat dry with kitchen paper towels. Reserve the marinade.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the cutlets and fry, turning frequently, for 6 to 8 minutes or until they are lightly browned all over.
Pour over the reserved marinade and bring the contents of the casserole to the boil. Cover the casserole and transfer it to the centre of the oven. Cook the cutlets for 45 minutes to 1 hour or until they are cooked through and tender.
Remove the casserole from the oven and, using a slotted spoon, transfer the cutlets to a warmed serving dish. Set aside and keep hot.
Place the casserole over low heat and gradually add the beurrc manie, a little at a time, stirring constantly. Cook the sauce for 2 to 3 minutes or until it is smooth and fairly thick.
Meanwhile, in a small saucepan heat the brandy over low heat. When the brandy is warm, ignite -it. When the flames have died down, add the cream to the brandy. Pour the brandy and cream mixture into the sauce.
Remove the casserole from the heat and pour the sauce over the cutlets. Serve immediately.