The Taste of Royalty

My friend Frank L. mentioned on one of my recent posts "food weighs heavily in your memories" and he is absolutely, 100% accurate. 

I love to cook and more so I love to eat. 

Therefore, if there is a recipe out there that needs my attention, it will get my attention and I will make it.

Some recipes, after having tried them once, end up in the trash...recipe and food included. Other recipes are ones that reappear over and over again because they are sooooooo good!

Paul Prudhomme's Veal with Czarina Sauce  is one of those recipes.

Many years ago my sister introduced us to this deliciouness and it has become a staple in our house ever since.

Sometimes I cook the entire dish, other times the sous chef does. Either way, it is always made to perfection.

Admitedly, it does take some prep work, but I Garontee® (as Justin Wilson used to say) it is worth the effort.

Veal With Czarina Sauce

2 1/4 teaspoons salt

1 1/4 teaspoons sweet paprika

3/4 teaspoon onion powder

1/2 teaspoon red pepper

1/4 teaspoon white pepper

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

6- 4 ounce slices of baby white veal, pounded flat and even

3/4 cup flour

6 tablespoons butter

4 tablespoons vegetable oil

1 cup  onion, julienned

1 cup zucchini, julienned

1 cup yellow squash, julienned

1 1/2 teaspoons lemon juice

2 cups heavy cream

1/4 pound peeled shrimp

1/2 cup parmesan cheese, grated

1. Combine seasonings in a small bowl and set aside. Sprinkle 1/4 tsp of seasoning mix on each slice of veal. Mix 1 tbls. of seasoning mix with flour. Dredge each piece of veal in flour mixture and shake off excess.

2. In large skillet melt 2 tbls. butter with 2 tbls. oil over high heat. Fry 3 pieces of veal at a time at about 1 min. per side. Gently shake pan back and forth to keep butter from burning. Remove meat to platter and set aside keeping warm.

3. Drain and wipe skillet with paper towel. Add 2 more tbls of oil and butter and fry remaining veal slices. Remove to platter.

4. Turn skillet to high heat, add julienned vegetables to butter mixture left in skillet about 2 min. stirring and scraping constantly. Add lemon juice, remaining 2 tbls. butter, remaining seasoning mix, and cream. Bring to simmer stir occasionally. Add shrimp and cook 1 min. stirring twice. Add parmesan cheese and stir till melted about 2 min.. Remove from heat. Serve over veal.

 

Of course in our house it is served on top of Persian rice and the lucious Tahdig.😉