Don’t Cutlet Me Down

Pan seared veal cutlets with sautéed mushrooms and squash tossed with angel hair pasta in a pan sauce reduction.

Boil some angel hair pasta until al dente, strain and reserve.

Dice some squash and mushrooms into bite size pieces and reserve.

Salt and pepper each side of the veal cutlets and dust them in flour. It’s best to keep one hand clean and the other handling the raw meat, so you do not cross contaminate.  Shake the cutlets free of any excess flour.

Saute the cutlets in a stainless steel pan on the stove top in butter and olive oil on medium high heat for about 2-3 minutes each side.  Do not over crowd the pan. As you finish each round of cutlets, place them on a pan in the oven at 250 degrees to keep warm. Once you’re finished with the cutlets, pour out any excess oil.  Deglaze the pan with 2 cups of chicken stock, scraping the burnt bits off the bottom with a wooden spoon.

As the pan sauce is reducing to desired consistency, quickly sauté the mushrooms and squash in a large pot with a little bit of olive oil, about 3-4 minutes on medium high heat.  Add the pasta and the pan sauce, toss to incorporate and plate.  Set cutlets on top and serve.  Enjoy.