Baby Cow Piccata w Red Wine Mushroom Sauce

Ingredients:

4 Veal Steaks
1 Lb Mixed Mushrooms (i.e. crimini, button, portobella).
1 Lemon for zest and juice.
1 Tbsp Capers, rinsed & dried.
Small Handful Flat-Leaf Italian Parsley, roughly chopped.
1/2 C Parmesan, Asiago, or Grana Padano Cheese, finely grated.
1 C Dry Red Wine.
3/4 C Chicken or Beef Stock.
3/4 C Half & Half Cream (or higher).
3-4 Tbsp Butter, unsalted.
1 Bird's Eye Chili (optional), finely chopped.
1 C Flour.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black pepper.
6-8 oz. of Pasta for serving (I used pappardelle noodles).


What to Do:

Place each piece of veal in between 2 loose pieces of saran wrap. Bash the crap out of it with a meat cleaver, a rolling pin, or a heavy bottomed pan. Make them flat, uniform in size, and lookin good! Remove from the plastic and season both sides with salt and pepper and then dredge in the flour, shaking off the excess. Set aside.

* Some butchers will do this first step for you or some grocers will even carry them already smushed. Warning: nothing feels better than beating the shit out of a piece of flesh. I recommend doing it yourself or you'll be missing out.

Fill a large pot with salted water and bring to a boil over high heat. Add the pasta, stir well, and cook until el dente - approx 7 to 9 minutes for dried pasta. Drain well.

Meanwhile, throw the olive oil and butter into a large non-stick skillet over medium heat. Allow to melt until just sizzling and then add the veal, being cautious not to crowd the pan. Cook for about 3-4 minutes, flip, and cook a further 3 minutes. Remove from the pan, place on a wire rack to rest and cover with aluminum foil.

Now toss the mushrooms into the hot dirty pan. Stir well. Pour in the stock, wine, and lemon juice, lemon zest, and if using, the chili. Make sure to stir well, scraping the bottom of the pan to get all those delicious veal bits. Hello flavour! Allow the mixture to come to a boil and reduce to about half the original amount of liquid (approx 3-5 minutes).

Remove from the heat, stir in the cream, capers, and parsley. Keep it moving until incorporated because you don't want the cream to curdle. Season well with salt and pepper.

Serve the veal on the pasta with a great big ladle of the sauce and mushrooms. Don't be shy. Finish with the grated cheese.

Eat.

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