Even for those who use very few ingredients, this sauce is not off-limits! The combination of fruit and wine adds sweetness and punch, pairing beautifully with the tender veal.
- 6 veal cutlets (cut 1/8 – 1/4 inches thick) -
- salt and pepper, for sprinkling -
- potato starch, for dredging -
- 2 Tbsp oil, for frying -
- Plum Sauce -
- 4 ripe purple plums, pitted, peeled, and sliced -
- 4 ripe nectarines, pitted, peeled, and sliced -
- 2 Tbsp sugar -
- 1/2 Tbsp lemon juice -
- 1/2 cup sweet red wine -
Place sliced plums, nectarines, sugar, lemon juice, and wine in saucepan. Bring to a boil. Reduce heat, cover tightly, and simmer 20–25 minutes, or until fruit is soft. Blend with food processor or hand blender until fruit is pureed and sauce is smooth. Set aside.
Meanwhile, place each veal cutlet on a flat surface. Cover with parchment paper and flatten with bottom of a saucepan or mallet to 1/8 inch thick. Sprinkle lightly with salt and pepper. Dredge each cutlet in potato starch. Pour oil into a heavy, nonstick frying pan. Heat pan over medium-high flame for 2–3 minutes. Quickly cook cutlets, 3 to 4 at a time, 2–3 minutes per side or to desired degree of doneness. Turn once.
Remove veal to warm platter. Pour warm plum sauce over veal and serve immediately.
Veal cutlets can pair nicely with a rich white or red wine. Here, we suggest a fruity and full-bodied Psagot Merlot,
which will not overpower the flavors of the dish and whose blue fruit characteristics should go nicely with the
Food Styling by Anya Madding.
Photography by Dan Engongoro.
This recipe originally appeared in Mishpacha Magazine.