Veal Cutlets with Wild Mushrooms

Name: Veal Cutlets with Wild Mushrooms
Yield: Serves 6
Cuisine: Australian
Ingredients: ⅓ cup (90 mL/3 fl oz) white wine; 1 teaspoon truffle essence (optional); salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tablespoons sherry or champagne vinegar; ¼ cup (60 mL/2 fl oz) virgin olive oil; 2 tablespoons veal glaze; 2 tablespoons sherry or champagne vinegar; 4 golden shallots, chopped; 2 garlic cloves, crushed and chopped; 750 g (1½ lbs) mushrooms; ⅓ cup (90 mL/3 fl oz) virgin olive oil; 4 zucchini (courgettes), cut into batons and blanched; 4 zucchini (courgettes), cut into batons and blanched; 2 tablespoons chopped fresh parsley; 12 chervil sprigs; 155 mL (5 fl oz) virgin olive oil; 2 tablespoons clarified butter; 5 cups (750 mL/24 fl oz) water; 1 cup (220 g/7 oz) japonica (sticky) rice; 6 x 185 g (6 oz) veal cutlets; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

There are many varieties of fungi now available to us. Any of the following are suitable for this dish—shimejii, shiitake, champignons, cèpes (porcinis), morels or oyster.

Ingredients

6 x 185 g (6 oz) veal cutlets
salt and freshly ground pepper
2 <

Oceania
Australia
Main course
Gluten-free

Method

To cook the rice croûtons

Heat 2 tablespoons of the oil in a large saucepan and add the rice. Over a medium heat, cook the rice, stirring all the while, until it is opaque (about 3 minutes). Add the water, season to taste and boil gently for 10 minutes with the lid on.

At this stage the water should have been absorbed by the rice. Turn the heat sour