Veal Amaretto

Servings:

Cooking Time:

Ingredients:

• 4 5 oz cuts veal - pounded flat
• 1/4 cup flour
• 2 oz clarified butter
• 1/2 cup Amaretto liquor
• 1 cup strawberries, sliced
• 1/4 cup heavy cream
• 2 pinches cinnamon
• 2 strawberries, whole

Instructions:

• Set the flour on a plate.
• Start by setting the butter in a shallow sauté pan over med-high heat.
• Take the veal cuts and set them in the flour and put a thin coat over each side.
• By now the butter should be hot. Place the veal into the pan to sauté. You want to lightly brown the bottom of the veal, not letting it get too dark.
• Flip the veal cuts in the pan. Then add the sliced strawberries, arranging them so they are touching the pan, not on top of the veal cuts because they won't cook properly.
• Once the other side of the veal is browned and the strawberries begin to get soft, pull the pan from the heat.
• Add the amaretto to the pan and return to heat.
• If you are using a gas burner (flame) and are an experienced chef, slowly tip the saute pan to one side and let the Amaretto catch on fire (*USE CAUTION* as the Amaretto could flamb up quite a bit - for safety keep your face back and keep loose clothes or rags away).
• Reduce the sauce on medium-low heat and allow the flame to die out on it's own. This will remove any bitterness out and leave the sweet taste of the Amaretto for your sauce.
• Once the flame dies out add your heavy cream and cinnamon and stir.
• Let the sauce thicken for about a minute or two (keep an eye on it and use your best judgment).
• Arrange the cuts on veal on two plates and slowly pour the sauce over top. Garnish each dish with the fanned strawberries. I like to add a sprig of fresh mint leaf to add color to the dish.

For a garnish, take your two whole strawberries and slice them a quarter inch from the green down and all the way across leaving about 5 to 6 slices. You want the green stem to stay attached to hold your slices together. Lay the strawberry on it's side and press on the stem with your finger. It should fan out evenly for a beautiful garnish.

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