Veal Dish With Carrots And Broccoli Recipe
Make Veal Dish With Carrots And Broccoli Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Veal
Vegetables
Sauce & aromatics
Finishing & garnish
Method
Prepare the veal
- 1
Flatten and season
If veal cutlets are thicker than 1/4 inch, place between plastic wrap and gently pound to an even 1/4-inch thickness. Pat dry with paper towel. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Dredge
Place 1/2 cup flour on a shallow plate. Lightly dredge each veal cutlet in the flour, shaking off excess. Set on a plate while you heat the pan.
- 3
Sear
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. When the butter is foaming and the pan is hot, add the veal cutlets in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until golden brown and just cooked through (internal temperature about 145°F/63°C). Transfer cooked cutlets to a warm plate and tent with foil to rest.
Cook the vegetables
- 4
- 5
Add shallot and garlic
Add the sliced shallot and 2 minced garlic cloves to the carrots. Sauté 1–2 minutes until translucent and fragrant, stirring to pick up the browned bits.
- 6
Steam the broccoli
Add the 3 cups broccoli florets and 1/4 cup of the chicken broth to the pan. Cover and cook 2–3 minutes until broccoli is bright green and crisp-tender. Remove the lid and let any excess liquid reduce for about 1 minute.
Make the sauce and finish
- 7
Deglaze
Pour in 1/2 cup dry white wine (or additional 1/2 cup chicken broth if avoiding alcohol) and scrape the bottom of the pan with a wooden spoon to release browned bits. Let the wine reduce by about half, 1–2 minutes.
- 8
Build the sauce
Add the remaining 1/2 cup chicken broth, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves, lemon zest from 1 lemon and 1–2 tbsp lemon juice (to taste). Stir and simmer 1–2 minutes to meld flavors. If using, stir in 2 tbsp heavy cream and heat through without boiling.
- 9
Finish the sauce
Reduce heat to low and whisk in 1 tbsp cold unsalted butter, swirling the pan to emulsify and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper.
- 10
Combine and warm
Return the seared veal cutlets to the skillet, nestling them among the vegetables and spooning sauce over the top. Warm through for 1 minute (do not overcook veal).
- 11