VEAL ESCALOPE WITH PORCINI TAGLIATELLE
Portions : 2 - Preparation : 10 minutes - Cooking : 15 to 20 minutes
Ingredients
The sauce
- 1 shallot, chopped
- 45 ml (3 tablespoons) fat of your choice (butter, oil, Mycryo cocoa butter)
- 1 garlic clove, chopped
- 500 ml (2 cups) Porcini mushrooms, coarsely chopped (fresh or frozen)
- 90 ml (6 tbsp) dry white wine
- 2 sprigs thyme, leaves removed
- 1 bay leaf
- 30 ml (2 tbsp) white balsamic vinegar
- 125 ml (1/2 cup) 35% cream
- salt and freshly ground pepper to taste
Cutlets
- 125 ml (1/2 cup) flour
- 3 eggs
- 250 ml (1 cup) bread crumbs
- 4 very thin Québec veal cutlets
- 30 ml (2 tablespoons) dried mushroom flour
- 125 ml (1/2 cup) canola oil
- salt and freshly ground pepper to taste
Side dishes and finishing touches
- 200 g (7 oz) fresh tagliatelle
- 1 lemon, quartered
- 250 ml (1 cup) cherry tomatoes
- 125 ml (1/2 cup) parsley, chopped
- Balsamic cream (glaze) for garnish
Preparation
- In a frying pan, over high heat, brown the shallot in the fat of your choice. Add the garlic and mushrooms and sauté for a further 2 minutes.
- Deglaze with white wine, add thyme, bay leaf and white balsamic vinegar. Add the cream and reduce to a sauce consistency. Check the seasoning.
- Meanwhile, take 3 bowls: put the flour in one, the eggs in another, which you beat with a fork, and the breadcrumbs in the third.
- Season with salt and pepper, and coat each escalope with a little mushroom flour.
- Roll each escalope in the flour, then dip in the beaten egg and finally coat in the breadcrumbs.
- In a hot frying pan, in the canola oil, cook the cutlets for 1 minute on each side until golden-brown. Set aside on paper towels.
- Meanwhile, in a pot of boiling, salted water, cook the fresh pasta.
- Add the pasta to the mushroom sauce.
- Divide the pasta between the plates, add 2 veal cutlets, 2 lemon wedges, a few cherry tomatoes and garnish with a sprinkling of parsley and balsamic vinegar.
