Dr.Husband procured the finest milk-fed veal cutlets from Frigo’s Italian market in Springfield, Massachusetts. Now that we live in Manhattan, we get the milk-fed veal from Citarella.
The Frigo’s owner, Joe, liked to pound the cutlets. I prefer them unpounded. It was an ongoing battle, but I usually won. A little thicker, a little moister.
8 cutlets. Serves 4.
So, cutlets should be like 1/4″ thick. In a very large skillet, brown cutlets in olive oil, both sides, quickly and in stages so not touching. Place cutlets on a plate as they are done browning.
To the skillet add 1 small shallot, finely chopped, 3 cloves garlic finely chopped. 4-6 Chanterelle mushrooms, de-stemmed, cut into strips. Stir and brown. Deglaze with a 1/4 cup white wine. Stir. Add 1/2 cup capers (to taste) and 1/2 cup chopped sun-dried tomatoes (to taste). Stir. Add 1 thick pat butter. Melt and stir.
Add the cutlets back into the skillet. Add juice of 1 lemon. Simmer covered just 2 minutes to warm the veal, not overcook. Meanwhile make fresh fettucine. Serve veal with pasta and all the sauce. Garnish with lemon zest and fresh basil.