Recipe by Toby Jermain
I found this recipe in the Houston Chronicle about 20 years ago, and it looked so good, made it that night.
Top Review by The Thorn of Hudson, FL
A little expensive, but excellent. It was pretty easy to make even for a beginner like me. I'd never bought veal before, found it "interesting" trying to pick out the appropriate wine (but I did)and used Brie cheese in place of the Sainte Andre cheese because I couldn't find it. But it was great when I was done... it would be perfect for a romantic meal, wine, fresh bread, a side of new red potatoes, candles, soft music. Nice, very very nice. BDavis - Hudson,FL
- 6 (3 ounce) veal scallops, preferably from inside round
- 6 ounces sainte andre cheese
- 12 large fresh basil leaves
- flour, seasoned with
- salt & freshly ground black pepper, for dredging
- 2 eggs, beaten with
- 2 tablespoons water
- 2 cups fresh breadcrumbs, made from crustless stale french sourdough bread
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 shallots, peeled and finely chopped
- 4 medium ripe tomatoes, peeled,seeded,and cut in 1/2 inch dice
- 2⁄3 cup chopped fresh basil leaf, gently chopped so they do not blacken
- 1⁄2 cup veal stock or 1⁄2 cup chicken stock
- 1⁄2 cup dry white wine
- salt & freshly ground black pepper
Directions See How It's Made
- Pound veal thin, using a smooth surfaced pounder, to break down muscle tissue and prevent shrinkage during cooking.
- Cut cheese into 1 oz slices, and trim away the rind.
- Chill or almost freeze cheese to slow down the melting process during cooking.
- Place cheese and two large basil leaves on one half of each scallop.
- Fold the meat over, and seal the edges by pressing together gently.
- Dip each scallop into seasoned flour, then into egg mixture, and then into the breadcrumbs.
- Heat olive oil in a large skillet over moderate heat until oil ripples.
- Add butter, cut in small pieces, swirling pan until butter melts.
- Place the coated meat in the pan, and cook, turning once, until golden brown on both sides, about 4-5 minutes in all.
- Shake pan occasionally to prevent sticking.
- Remove veal to a heated platter, cover, and set aside while preparing sauce.
- Saute shallots in the same pan in which the veal was cooked.
- Add the tomatoes to the pan, and cook over high heat until they render their juices.
- Add the veal or chicken stock and the white wine, and boil rapidly for 3-4 minutes to reduce.
- Season to taste with salt and black pepper, and at the very last moment, stir in the fresh chopped basil.
- Pour the sauce onto a heated serving platter.
- Arrange the Veal Saint Andre on top, and serve immediately.