Veal Cutlets with Black Beans, Madeira, and Mustard
Main Dishes • American
Description
Veal cutlets with black beans, Madeira, and mustard
Ingredients
- Veal Cutlets 25 oz
- Canned Pork with Beans 1 can
- Butter 2 tablespoons
- Vegetable Oil 1 tablespoon
- Scallions 1 bunch
- Worcestershire Sauce 2 tablespoons
- Madeira 2 tablespoons
- Dijon Mustard 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Season the veal cutlets with salt and pepper to taste.
Step 2
In a large heavy skillet, heat the butter and vegetable oil over medium heat and add the meat. Cook, turning once, for about 6-8 minutes.
Step 3
While the meat is cooking, puree the black beans in a blender until smooth.
Step 4
Transfer the cooked cutlets to a cutting board and let them rest for 10 minutes, covered with foil.
Step 5
Drain most of the fat from the skillet, leaving about 1 tablespoon, and sauté the finely chopped green onions over medium heat until they become soft.
Step 6
Add the Madeira, Worcestershire sauce, Dijon mustard, parsley, and quickly stir. Immediately add the black bean puree to the skillet, bring to a boil, and then remove from heat, seasoning with salt and pepper to taste.
Step 7
Plate the cutlets and spoon the bean puree over them (1 tablespoon per piece of meat). Serve the remaining puree as a side dish.
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