Tabasco Butter Stuffed Veal Cutlet with Mushroom-Potato Ragout and Cheese Foam

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 12

Ingredients

Veal
4 1/2 pounds veal shoulder center roast from shoulder clod

Tabasco Butter
12 ounces unsalted butter, softened
2 1/4 cup Tabasco Sauce
1 1/2 teaspoon Kosher salt

Breading
4 cups flour
1/2 cup, lightly beaten eggs
Toasted bread crumbs, as needed

Mushroom Ragout
3/4 cup chopped red onion
3 tablespoons olive oil
5 1/2 cups oyster mushrooms, rough chopped
4 1/2 cups crimini mushrooms, rough chopped
1/2 cup white wine
1 1/2 teaspoons soy sauce
Salt and pepper, as needed
1 1/2 cups diced, peeled Idaho potato

Avocado Puree
3  per serving, medium California avocados, pulp mashed
2  tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon Tabasco
Salt, as needed

Cheese Foam
1 per serving, large onion, sliced
1 tablespoon olive oil
2 cups heavy cream
2 cups shredded sharp cheddar cheese
Salt and pepper, as needed

Sauce
1/2 cup unsalted butter
1 1/2 cups veal demi glace
1 1/2 cups olive oil

Directions

For Veal: Cut shoulder center in half crosswise. Slice shoulder center into forty-eight 1/4-inch slices across the grain. Pound to 1/8-inch thickness.

For Tabasco Butter: Blend butter, Tabasco, pepper sauce and salt. Form into a 6 inch log. Wrap in plastic and freeze. Cut into twenty-four slices about 1/4 inch thick.

For Breading: Lay veal cutlets on a work surface, place 1 slice Tabasco Butter onto the center of half of the cutlets, carefully lay another cutlet on top (ravioli style). Trim off any uneven edges. Dip veal in flour, then in egg mixture and then into breadcrumbs. Place breaded veal cutlets on sheet pan; chill until ready to use.

For Mushroom Ragout: Sauté red onion in olive oil in large rondo pan until tender. Add mushrooms; sauté until tender and liquid evaporates. Stir in white wine. Bring to a boil; cook until au sec. Add soy sauce; season with salt and pepper.

Cook diced potato in boiling, salted water until tender. Drain. Stir into mushroom mixture. Set aside and keep warm.

For Avocado Puree: Combine avocado pulp, lime juice, olive oil and Tabasco in medium bowl. Season to taste; reserve.

For Cheese Foam: Chill a foaming canister. Sauté onions in olive oil until tender. Add cream and bring to a boil; remove from heat. Whisk in shredded cheese until melted. Using a handheld immersion blender or food processor, puree until smooth. Strain through a chinois. Season to taste; cool to room temperature. Pour into pre-chilled canister. Charge with 1 charge of CO2. Chill 2 hours.

Per Order: Heat 2 tsp butter in small skillet; add 3/4 cup mushroom/potato mixture, and 2 Tbsp demi glace. Heat through.

Meanwhile, heat 2 tablespoons olive oil in skillet. Cook two veal cutlets 2 to 3 minutes or until medium doneness. Spoon mushroom mixture onto plate and top with veal cutlets. Dispense cheese foam around cutlets; top with 2 Tbsp avocado puree.

 

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