Veal Cut­lets with Plum Sauce

StarMetro Calgary - - DAILY LIFE - COOK­ING WITH RICARDO

Serves 4 In­gre­di­ents

• 2 to 3 ripe but still firm plums, pit­ted and cut into thin wedges

• 1/4 cup (55 g) but­ter

• 1/2 cup (125 ml) Port wine

• 2 tbsp (30 ml) bal­samic vine­gar

• 1/4 cup (60 ml) chicken broth

• 2 tbsp (30 ml) honey

• 1 star anise

• 4 large veal cut­lets

• 2 tbsp un­bleached all-pur­pose flour

Di­rec­tions

1. In a skil­let, sauté the plums in half of the but­ter. Deglaze with the Port wine and vine­gar. Add the broth, honey and star anise. Sim­mer un­til the sauce is syrupy. Re­move the anise and ad­just the sea­son­ing. Keep warm.

2. In a plate, dredge the cut­lets in the flour and shake to re­move any ex­cess. Set aside.

3. In a large skil­let, brown the cut­lets, two at a time, over high heat in the re­main­ing but­ter, about 1 minute per side. Add more but­ter, if nec­es­sary. Sea­son with salt and pep­per. Serve the cut­lets with the plum sauce, but­tered noo­dles and a green veg­etable of your choice.

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