Veal with Feta Cheese Sauce

Rarified Circles



My career as a TV chef continues unabated -- last week I did a second five-minute segment on the local Style Show. With all modesty, this puts me in the same category as the lady who writes restaurant reviews for the local alternative weekly and the lady who does cooking demos for White Lily Flour. I know, I know. It's pretty heady stuff.

But I haven't let it go to my head and I still remember all my friends from the old neighborhood -- what's their names: that guy with the red hair and that woman who sucked her teeth all the time. (Boy, that was an irritating sound.)

The competition is pretty fierce. For instance the White Lily flour lady did a

It is, of course, entirely possible to cook without using wine. It is also possible to wear suits and dresses made out of gunny sacks, but who wants to? ~ Morrison Wood

casserole the other day where she mixed one of those roasted chickens they sell at the grocery with cream of chicken soup, then topped it with frozen biscuits (White Lily biscuits) cut into the shape of footballs. This is intended as a game-day treat, and you've got to be on your toes when facing something like that,

I decided to do a variation of Veal Picatta with Artichokes that I've posted here before, and it went as well as could be expected. After all, five minutes isn't much time for a real disaster. Nevertheless, I bought a couple of extra scaloppini just in case, which meant veal for supper that night. I didn't buy any extra marinated artichokes so I decided to serve the veal with a feta cheese sauce. Very tasty. But, then, I'm a television professional.

Veal with Feta Cheese Sauce
12 oz veal scaloppini
2 tbsp olive oil
a bit of flour for dredging
salt and pepper to taste
1/4 c white wine
1/4 c heavy cream
2 oz feta -- crumbled
juice of 1/2 lemon

Heat oil in a skillet over medium high heat. Season both sides of scaloppini with salt and pepper and dredge in flour. Cook scaloppini, in batches, for 45 seconds to 1 minute on each side and remove to a plate. When the scaloppini are done, deglaze the pan with the wine and reduce by half. Add cream and reduce by about 1/3. Add feta and lemon juice and stir until feta is partially melted. Add veal back to pan and warm for about 30 seconds. Serves 2.

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