Veal Tenderloin Suggestions?
One of the Italian Markets has whole veal tenderloin butts on special this week. I have never cooked this cut of veal (or eaten it for that matter). I would prefer to make filets rather than cook it whole. Suggestions? Thanks for any help.
Veal Tonnato.....I'd recommend you roast it whole for this dish, but you could pound slices and make Paillards.....or
Tournedos of Veal.......encrusted in Pistachios or other crushed nuts, pan searered/roasted.......maybe Au Poivre would be nice as well.
Classically you'd cut it into scallops; pound them to about 1/8" thick, dust lightly in seasoned flour, cook quickly on both sides in a bit of olive oil and butter in which you've first sauteed shallots (finely diced), and then finishing with a splash of white wine, a squeeze of lemon, several capers, and a dusting of parsely. Voila. Veal Piccata.
You could also prep. as above but then do an egg wash and a good coating of nice adherent breadcrumbs, saute quickly, and serve w/ a fried egg on top - for Holstein schnitzel.
Italian breadcrumbs and a nice chunky tomato sauce (best-quality canned is fine for this) with some garlic and fresh basil and a good scattering of freshly-grated parmesan; served atop plain pasta of choice.....
I could go on. Enjoy your veal.
I like fourunder's idea about a nut crust......but you'd have to make the scallops a little thicker to hold up to the crust.