Recipe by David Grenier
Photography by James Tse
Food Styling by Ruth Gangbar
Prop Styling by Laura Branson
First published in Wish November 2008
Boiling | Sauté | Sear | Greens | Nuts | Beef | Dinner | Main Dish | 20-Minute Supper Club | All categories...
FOOD
Veal Scallopini & Pine Nut Gremolata
A restaurant-quality dish in the comfort of your own home
Ingredients (Serves 6)
| 2 tbsp | olive oil |
| 6 | 5-oz veal cutlets |
| 1 lb | small cremini or button mushrooms, halved if large (about 4 cups) |
| ¾ cup | low-sodium chicken stock |
| 2 tbsp | unsalted butter |
| 1 tsp |
lemon zest |
| ¼ cup | chopped fresh parsley |
| 1 ½ lb | green beans, trimmed |
| ¼ cup | pine nuts, toasted |
Instructions
- In a large skillet, heat 1 tablespoon oil, and season cutlets generously with salt and pepper. Working in batches, sear until golden, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
- In same skillet, add remaining oil and mushrooms and sauté until golden. Deglaze with stock, scraping up any bits from bottom. Boil sauce and reduce slightly, 2 minutes. Remove from heat, stir in 1 tablespoon butter, zest and parsley.
- Bring a small pot of salted water to a boil and blanch green beans until tender, about 3 minutes. Drain, toss with remaining butter and season.
- To serve, divide veal and beans among plates, top with mushrooms and spoon with sauce. Garish with pine nuts.
Nutritional information
Nutrients per serving: 267 calories, 11 g fat, 31 g protein, 12 g carbs, 5 g fibre. Excellent source of folate.
Comment on "Veal Scallopini & Pine Nut Gremolata"
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AM writes:
Made this on the weekend - a brilliant dish - with deep nutty flavour. All my guests loved it!
Will be adding to my favorites!
—posted December 10, 2008 at 10:21 a.m.
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