See Blankette Of Veal. Recipe

See Blankette of Veal is a classic French dish that originated in the 18th century. This recipe combines tender veal with a rich and flavorful sauce made from a reduction of white wine, cream, and fresh herbs. The result is a luxurious and elegant dish that is perfect for special occasions or a fancy dinner party.

Fun Fact: The term "blankette" refers to the white color of the sauce, which is reminiscent of a blanket. It is believed that this dish was named this way because of the velvety texture and the way it beautifully coats the veal.

Ingredients:

- 2 pounds veal shoulder or veal scallops
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped
- Lemon wedges, for serving

Instructions:

1. Start by preparing the veal. If using veal shoulder, cut it into 1-inch thick slices or, if using veal scallops, make sure they are of equal thickness. Season the veal with salt and pepper.

2. In a shallow dish, place the flour and dredge each piece of veal in the flour, shaking off any excess.

3. In a large skillet, melt the butter over medium-high heat. Add the veal pieces and cook until golden brown, about 2-3 minutes per side. Transfer the cooked veal to a plate and set aside.

4. In the same skillet, add the white wine and bring it to a boil. Cook until the wine is reduced by half, about 3-4 minutes.

5. Stir in the chicken broth and bring the mixture to a simmer. Return the veal to the skillet, cover, and cook over low heat for about 45 minutes, or until the veal turns tender and easily falls apart.

6. Remove the veal from the skillet and set aside. Increase the heat to medium-high and simmer the sauce until it thickens slightly, about 8-10 minutes.

7. Reduce the heat to low and stir in the heavy cream and Dijon mustard. Cook for an additional 2-3 minutes, or until the sauce is warmed through.

8. Return the veal to the skillet and simmer for another 2-3 minutes, allowing it to absorb some of the flavors from the sauce. Stir in the chopped parsley and tarragon, reserving a small amount for garnish.

9. Serve the See Blankette of Veal on a platter, garnished with the remaining parsley and tarragon. Accompany with lemon wedges on the side for an added tang.

Fun Fact: See Blankette of Veal can be served with various side dishes such as roasted fingerling potatoes, buttered green beans, or a fresh mixed greens salad for a complete and balanced meal.

Similar Recipe Dishes:

1. Veal Francaise: This dish is similar to See Blankette of Veal and also originates from France. In Veal Francaise, veal is dipped in an egg batter and then sautéed in butter, creating a delicate and flavorful dish. It is typically served with a lemon-butter sauce and garnished with fresh herbs.

2. Veal Piccata: Veal Piccata is an Italian dish that features thinly sliced veal cutlets cooked in a tangy lemon caper sauce. The veal is dredged in flour before being cooked, resulting in a crispy exterior and tender interior. Veal Piccata is often served with pasta or mashed potatoes.

3. Wiener Schnitzel: Wiener Schnitzel is a popular Austrian dish made from breaded and fried veal cutlets. The veal is pounded until thin, then coated in breadcrumbs and pan-fried until golden and crispy. Wiener Schnitzel is commonly served with lemon wedges and a side of potato salad or cucumber salad.

In conclusion, See Blankette of Veal is a classic French dish that showcases the elegance and richness of veal. With its velvety white sauce and tender meat, this dish is sure to impress your guests and create a memorable dining experience. Explore similar dishes from different cuisines like Veal Francaise, Veal Piccata, and Wiener Schnitzel to expand your culinary repertoire and discover new flavors.

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