Recipe by annconnolly
This dish is so simple, and has such an amazing flavor to it that permeates the nostrils and the taste buds. The sauce works well with chicken too, though I advise against using it with pork or other red meat such as sirloin or filet mignon. To avoid pounding the veal you can ask your butcher to do it for you or just buy cutlets.
- 20 ounces cuts veal, pounded flat
- 1⁄4 cup flour
- 2 ounces clarified butter
- 1⁄2 cup amaretto liqueur
- 1 cup strawberry, sliced
- 1⁄4 cup heavy cream
- 2 pinches cinnamon
- 2 strawberries, whole
Directions See How It's Made
- Start by setting the butter in a shallow sauté pan over med-high heat.
- Set the flour on a plate.
- Take the veal cuts and set them in the flour and put a thin coat over each side.
- Place the veal into the pan to sauté. You want to lightly brown the bottom of the veal, don't let it get too dark.
- Turn the veal in the pan. Then add the sliced strawberries, arranging them so they are touching the pan, not on top of the veal because they won't cook properly.
- Once the other side of the veal is brown and the strawberries begin to get soft, add the amaretto slowly to the pan. Be careful, it could flame up, but it won't be hot enough to burn you. Let the alcohol catch, it will take most of the bitterness out and leave the sweet taste of the amaretto for your sauce.
- Once the flame dies out, add your heavy cream and cinnamon and stir.
- Reduce heat to medium and let the sauce thicken for about a minute or two.
- While the sauce is thickening, take your two whole strawberries and, using a paring knife, slice them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. You want the green stem to stay attached to hold your slices together. Lay the strawberry on it's side and press on the stem with your finger. It should fan out evenly leaving a beautiful garnish.
- Arrange the veal on two plates and pour the sauce over top. Garnish with the fanned strawberries, either on top of the veal or alongside. You can also use freshly chopped parsley and sprinkle it around the outside of the plate, or a sprig of mint leaf, to add color to the dish.