Recipe: Sautéed Veal with Corn and Tomatoes

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Summer is slowly but surely coming upon us, and I have discovered a gem. Wegman’s, an upstate New York grocery chain, has opened a location in Chesnut Hill. Oh man, is it worth the drive. The selection and quality of my groceries has skyrocketed, as this store is a monster. Literally huge and filled with everything. The first time The Russian and I entered, we couldn’t believe it.

Coupled with some serious inspiration in the form of cookbooks loaned to me by fellow chefs, I have lots of fun things planned for my kitchen in the coming weeks.

This is a great quick summer recipe with veal, inspired by a recipe I found and tweaked a little from one such book. Veal, if cooked correctly, is incredibly velvety and light, pairing perfectly with the light buttery sauce.

Ingredients
2 or 3 veal cutlets, thinly sliced [$10]
Cherry tomatoes [$2]
Corn (fresh or frozen kernels) [$2]
White wine vinegar [$3]
Chicken broth [$1.50]
1/2 stick butter
Basil [$2]
A little white wine, anything hanging around your fridge is fine

Directions
Heat a little olive oil in a pan over medium heat. Season the cutlets with salt and pepper and lightly dust with a little ap flour. Cook for about 1 1/2 minutes per side and take off the heat and place on a paper towel lined plate.

Add the tomatoes and corn to the pan, and cook for about 3 minutes, or until soft. Add a few tablespoons of the vinegar and 1/3 cup or so of white wine and let reduce (note: this sauce is kinda like a Burre Blanc with yummy veggies).
After 3 minutes or so, take off the heat and add the basil, thinly sliced, and the butter, stirring the pan, until incorporated. Season with salt and pepper if necessary.

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Spoon the sauce over the veal and serve with a salad and crusty bread for dipping. So light but so filling, perfect with a glass of wine in the summertime.

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Enjoy!
-L

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