Yield: 2 servings
|2 tablespoons||Unsalted butter|
|1 cup||Fresh mushrooms; sliced|
|2 tablespoons||Marsala; or semi dry sherry|
|1 \N||Clove garlic; smashed|
|½ cup||Whipping cream|
|½ pounds||Veal cutlets; (see note)|
|\N \N||Salt and fresh ground pepper|
|1 tablespoon||Olive oil|
|9 tablespoons||Barley; little more 1/2 cup|
|1 \N||Shallot minced|
|1½ cup||Beef broth|
|1 medium||Zucchini; finely diced|
|\N \N||Salt and pepper to taste|
Barley Pilaf: Heat oil in medium saucepan. Add Shallot and zucchini and cook over medium heat until vegetables are tender, about 5 minutes. Add barley and beef broth and bring to boil. Reduce heat to low. Cover saucepan and simmer barley until barley is tender, 30 to 40 minutes. Season to taste with salt and pepper before serving. Veal: While barley is cooking; prepare veal by heating 1 tbls. of the butter in medium skillet. Add mushrooms and garlic. Sautéover medium heat until mushrooms are lightly browned, about 5 minutes.
Push vegetables to one side. Pound veal between two layers of wax paper into ¼" thickness. Dust veal with flour. Melt remaining butter in skillet. Add veal and sautéover medium-high heat until browned on both sides, 2 to 3 minutes per side. Remove veal and mushroom mixture from skillet and set aside. Add paprika to skillet and cook and stir over low heat 30 seconds or until fragrant. Add marsala and scrape up any browned bits. Mixture should reduce to a thick syrup. Stir in ⅓ cup of the cream, veal and mushrooms. If mixture needs more liquid, stir in remaining cream.
Cover skillet and simmer 5 minutes until heated through.
Season to taste with salt and pepper. Discard garlic. To serve, spoon pilaf onto two serving plates. Top with veal and cream mixture. Note: Turkey cutlets may be substituted for the veal.
Per serving: 798 Calories (kcal); 50g Total Fat; (55% calories from fat); 40g Protein; 51g Carbohydrate; 206mg Cholesterol; 1087mg Sodium Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
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