Inspired by the legendary French chef Carême, who turned every meal into a grand event, this recipe combines tender veal breast with savory mushrooms and a nutty sauce for a truly memorable dish. Perfect for a special dinner or when you want to impress with classic French flair.
Ingredients:
For the veal:
- 2–3 lb veal breast, bone removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp unsalted butter
- 7 oz fresh mushrooms, finely chopped
- 2 large eggs, beaten
- 2 tbsp fresh parsley, finely chopped
- 1–2 tsp vegetable oil
For the sauce:
- 1 large yellow onion, finely chopped
- Fat left from veal pan
- 1 tsp all-purpose flour
- 3.5 oz roasted peanuts, ground
- ¼ cup warm water, more if needed
For serving:
- Steamed or butter-sautéed vegetables of choice
Instructions
Season the veal breast with salt and pepper. Melt butter in a skillet and sauté mushrooms until tender. Remove from heat, stir in beaten eggs and parsley, and season with salt and pepper. Spread the mushroom-egg mixture onto the veal breast, roll it up tightly, and secure with kitchen twine. Heat oil in a skillet over medium-high heat and brown the veal roll on all sides. Preheat oven to 400°F. Place the veal in a baking dish, add ¼ cup warm water, cover, and bake for 90 minutes until tender. Remove the veal from the oven, discard the twine, and slice into ½-inch thick pieces.
In the same skillet used for searing, sauté chopped onion in the leftover fat until soft. Stir in flour and cook for 2–3 minutes, stirring constantly. Add ground roasted peanuts and gradually mix in warm water until smooth. Adjust consistency as needed. Pour the sauce over the sliced veal and serve immediately with buttered or steamed vegetables.
