Veal Cutlets with Oyster Mushroom Pan Sauce with Crispy Leeks and Fingerling Potato

The winning recipe for the Monadnock Charter Chef competition held on May 15, 2009 in Keene.

Winner was Chef Wesley Babb, Burdick’s Post Office Café, Walpole. Other chefs included Chef Ryan Miller from the Blue Trout Grill and a chef from Luca’s Mediterranean Cafe.

Côte de Veau

Sauce Chasseur

Veal Cutlets with Oyster Mushroom Pan Sauce with Crispy Leeks and Fingerling Potato

4 Veal Cutlets pounded thin
1 Cup All Purpose Flour
1Tblsp Canola Oil
Salt and Pepper

Dredge seasoned veal cutlets in flour to lightly coat. Sear the veal on very high heat in Canola Oil and cook briefly on each side until just brown. Remove the veal from the pan and use this pan to make the sauce.

Sauce Chasseur:
4 ounces cleaned oyster mushrooms
1 Tsp minced shallot
½ Tsp minced garlic
1 cup drinkable red wine.. like a Cote du Rhone or a Syrah
½ cup veal stock
½ cup cream
Salt and Pepper

Using the same pan the veal was sautéed in, add shallots and garlic and allow to simmer until toasted. Quickly add the wine to avoid burning the garlic, reduce the wine by ¾ and add the veal stock. Allow this mix to come to a simmer and add the cream, this mixture needs to simmer until sauce is bubbling and thick, season at this point to finish the sauce.

Crispy Leeks:
2 Cups canola oil
1 leek, cut lengthwise and chiffonade

Bring the canola oil up to 350 degrees in an oversized thick walled pot. Add the leeks in 2 batches to quickly fry, this should take about 30 seconds until the leeks are just caramelizing. Pull out of oil quickly and drain on paper lined tray to cool and drain excess oil. Lightly salt the leeks

Roasted Fingerling Potatoes:
8 finger sized potatos
2 Tblsp Extra Virgin Oil
6 Thyme Sprigs
1 head of fresh garlic
Salt and Pepper to taste

In an oven proof pan add potatoes, oil, thyme and seasonings, cut the garlic bulb in half and add to the pan. Stir the mixture up so all is coated with the oil. Roast the potatoes covered with aluminum foil for 35-45 minutes or until just tender.

Chef Wesley Babb, Burdick’s Post Office Café, Walpole, New Hampshire