August Newsletter 2006

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Hi,

The last newsletter dealt with the "Cowboy Steak" which was huge, but with all this heat I'm shifting to a bit lighter cut this month. Still beef but much smaller and yet so tasty. Aside from which, this month you have a choice!

Veal cutlets prepared three ways:

Costolette alla Milanese, Scaloppine al Marsala and Bracioline di vitella all'uccelletto.

Translated, you have VEAL CUTLETS MILANAISE, VEAL CUTLETS WITH MARSALA SAUCE AND VEAL CUTLETS ALL'UCCELLETTO.

I submit I am a bit unsure of the translation of this last one but I'm seeing it as VEAL CUTLETS WITH LEMON.

In the narrative form, here are the recipes -

VEAL CUTLETS MILANAISE

Cutlets should be cut thin and pounded well. First, dip them in fine bread crumbs. Then, dip them in beaten egg to which a little salt and a little water have been added. Dip once more in the bread crumbs.

Put sweet butter in a frying pan and when it has take on a golden brown color, put in the cutlets and fry them to a golden color over a medium heat. Please do not overcook them.

When serving, sprinkle over them a dash of lemon juice.

VEAL CUTLETS WITH MARSALA SAUCE

Use thin cutlets and pound them well. Put them in a frying pan with a little butter. When the butter has been absorbed, add a bit of beef broth, a little at a time, just enough to keep the meat moist until it is cooked. Add salt and a little pepper. Sift a little flour over the cutlets and when the flour is browned, turn cutlets and repeat the operation.

Then, add half a glass of Marsala or dry Sherry wine. Sprinkle with a little chopped parsley and serve with the juice left in the frying pan.

VEAL CUTLET ALL'UCCELLETTO

Use veal cutlets cut very fine and, again, pound them well.

Start a frying pan over a medium heat with butter and a good olive oil in equal amounts, add a few sage leaves and let everything cook for a several minutes. Then, put in the cutlets and let them cook until nicely browned on both sides and add salt and pepper.

Before removing from the fire, add the juice of one lemon and serve hot, pouring over the veal all juice left in the frying pan.

For the Bourgeat frypans at Mychefsfavorites.com, please click here.

I like all these with a really good Chianti but the wine choice is certainly yours.

NOTE: I have tried all three of these recipes and managed to do well with them. The narratives are taken directly from a 56 year old booklet published by and with the compliments of the old LOCATELLI, INC. of New York City. "Prima digestio fit in ore".

Please be in touch...your comments are always welcome.

Sincerely,
Don Shipman,
MyChefsFavorites.com
Mandoline-Slicer.com