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.
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.