Friday, July 16, 2010

Veal cutlet with pistachio cream

To showcase our pistachio nut butter, we made sauteed veal chops and a pistachio cream sauce. The pistachio nut butter was a beautiful pale green color, and readily turned into a smooth sauce (no actual cream was involved!)

Pistachio cream Sauce

1 cup pistachio nuts, shelled
juice of 1 lemon
1/2 cup white wine

Grind the nuts to a smooth paste in a food processor, then gradually add water until a creamy consistency is achieved. Heat the cream in a saucepan and add the wine; cook until reduced, then add the lemon juice and season with salt to taste.

Veal cutlet

2 veal cutlets, pounded thin
3/4 c flour
1 tsp cornstarch
salt and pepper
cooking oil

Mix the flour and cornstarch together with the seasonings and dredge the veal cutlets in the mixture. Saute 2-3 minutes per side until cooked through and serve with the pistachio butter sauce.

Served on a bed of herbed spaetzle with zucchini:

nut_butter 054

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