Cook1 hr 20 mins
Although fricassee means preparing in white sauce, I made a step aside following Mediterranean tracks. I came up this recipe from the top of my head: I had some veal schnitzels that were too small for making a serious Wiener schnitzel or something, and the meat was too good just to chop them into goulash or risotto. So, with ingredients I had in my kitchen I made this (and liked it):
- 800 g veal (small schnitzels)
- 300 g onions
- 100 g pancetta (Dalmatian)
- 1 tablespoon olive oil
- 20 g butter
- 3 garlic cloves
- 5 cloves
- 1⁄4 teaspoon hot paprika
- 1 cup wine (white)
- 200 g tomatoes (strained thick juice)
- 1 bay leaf
- 1 cup stock (veal or beef)
- 3 tablespoons flour
- 1 teaspoon sugar (brown)
- 5 g salt
- Prepare veal schnitzels (thin them slightly) put one side into flour.
- Mince onion, garlic and pancetta. Sauté onion on olive oil until becomes translucent; than add garlic and pancetta. Sauté for two more minutes.
- Add butter and when melts put schnitzels into pot. When meat shrinks turn them to another side and sauté 15-20 minute
- Add white wine and when alcohol evaporates add tomato, cloves, hot paprika and bay leaf. Be careful with salt (pancetta is salty).
- Cook 50 minutes on easy fire. Try it, if it is not salty add salt, or if is too sour (tomato) add sugar.
- Occasionally add veal stock to prevent burning. When sauce is thick and all spices gave flavor, serve hot with pasta, rice, potato or whatever.