Veal and Pesto

Veal or Chicken and Pesto

If doing chicken,

 Slice the chicken in half horizontally and the braising time can be reduced to ten minutes. All else should be pretty much the same. May want to sauté the mushrooms due to the shortened braising time. 

Veal

Flour

Garlic powder

Salt and pepper

EVOO

Butter

Cooking wine - either Vermouth or white.  I prefer Vermouth

Capers

4 oz can sliced mushrooms

Parsley, dried is fine

Angel Hair pasta

Pesto

Prepare flour for dredging using salt, pepper and a sprinkle of garlic powder.

Cut veal to serving size, if needed.  Tenderize veal using wax paper and a meat mallet.  Veal should be 1/8+ " thick. 

Heat a large pan. Add EVOO and butter (enough to get a generous coating on pan).

Working in batches, sauté the veal. We're looking to brown it nicely not necessarily cook it through.  Scrape up and reserve any brown bits after each batch.

In same pan, make a roux - a generous pat of butter and an equal amount of the dredging flour.  Add enough Vermouth or chicken (or beef) stock to make a thin sauce.  It wll continue to thicken with the flour on the veal.  We need enough sauce to cover the total quantity of veal.  Add 1 T capers and the mushrooms.  Taste and season as needed.  Return veal to pan and work into the sauce so that it is covered.  Sprinkle with parsley.  Simmer covered for 30+ minutes.  Check occasionally to determine if more wine or a bit of chicken stock is needed.  I like this dish because the veal can simmer for quite some time by lowering the heat and watching the sauce level.

Prepare the pasta following box directions. Put 2+ T of pesto in the serving bowl and add enough pasta water to form a nice sauce.  Add the drained pasta and toss to combine.

Mangia!