No. I am not happy about my turn in the rotation causing a requirement for lamb kidneys in a few months but I guess you take the good with the bad.
This veal is good. Very good. Bloody good. So good that my mouth is drooling just thinking about how good this was when I originally made it back in June.
Tonight's swordfish is a disappointment before I've even started cooking.
Anyway . . .
Sure, this is a great tasting dish. It's simple too - the veal scaloppine is flattened (be sure to follow the directions Hazan provides on page 38) and dredged in flour. Once dredged, the veal is fried quickly in butter (mmmmmmm butter . . .). When cooked it is removed from the pan while a quick lemon sauce is pulled together.
Presto - you're done. Does a turn in the kitchen get any better than that?
If you've never cooked veal before allow me to provide a wee, but very important, tip. Dredge it in the flour IMMEDIATELY prior to cooking. If you dredge and let those scaloppine sit for a spell you will end up with a sludge-like coating.
If you want sludge go to the Olive Garden. (eeeeekkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk)
If you want a well cooked and delicately flavoured dish buy Hazan's 'Essentials of Classic Italian Cooking' and cook up some love.
This veal is crisp - with the lemon sauce being the perfect counterpoint for the richness of the meat.
Some cooks suggest adding a splash of white wine to the pan as you make the sauce. Hazan does not and I am sure that there is a very good reason for this (as there is for ALL of her suggestions/directions/edicts).
There you have it, another Hazan hit to add to my cooking rotation.