Thin veal cutlets, quickly browned, wait while shallot softens and the pan is deglazed with Granhota’s Walnut Vinegar, woody and nutty, slowly aged in oak, before a little cream turns it all into a gentle sauce.
Serves 2 · 20 min
Ingredients
- 2 thin veal cutlets
- Salt and pepper
- Flour, for dusting
- 1 tbsp butter
- 1 tbsp oil
- 1 shallot, chopped
- 2 tbsp Walnut Vinegar (Granhota)
- 1/3 cup (80 ml) heavy cream
- A handful of chopped walnuts
Method
- Season 2 thin veal cutlets and dust them lightly with flour.
- Cook in 1 tbsp butter and 1 tbsp oil over medium-high heat for 2 to 3 minutes per side, until cooked through, then keep warm.
- Add 1 chopped shallot to the pan, then deglaze with 2 tbsp of the walnut vinegar, scraping up the browned bits.
- Stir in 1/3 cup (80 ml) heavy cream and a handful of chopped walnuts, simmer for 1 minute and spoon over the veal.
The star of this recipe: Walnut Vinegar, by Granhota.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
