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Fine Veal Steaks

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Submitted by munchy

Elegant pan-fried veal steaks on butter-fried bread with ham, topped with a Madeira and Armagnac mushroom cream sauce. French bistro dining at home in 45 minutes.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

This is old-school French bistro cooking: veal steaks pan-fried in butter, stacked on golden fried bread with a slice of ham, then draped in a mushroom cream sauce spiked with Armagnac and Madeira wine. Every component gets cooked in the same butter, building layers of flavor from one pan.

The fried bread (croutons de pain) serves as both plate and sponge. Fried golden in the butter left from the veal, it soaks up the cream sauce from below while keeping the stack sturdy. The ham layer between bread and veal adds a salty, smoky contrast to the delicate meat.

The sauce is where everything comes together. Sliced mushrooms hit the butter with Armagnac and Madeira, the alcohol flashes off and concentrates into a rich, nutty-sweet glaze. Sweet cream stirred in at the end turns that glaze into a silky sauce that pools around the base and runs down the sides of the stack.

Chef Tips

  • Dry the veal steaks thoroughly before frying. Moisture causes the butter to sputter and prevents proper browning.
  • Fry the bread until genuinely golden and crisp on both sides. Soft bread collapses under the weight of the ham and veal.
  • Add the Armagnac carefully. It can flame up when it hits hot butter. Tilt the pan away from you and let the alcohol burn off.
  • Serve immediately. This dish doesn’t hold well. The bread softens, the sauce cools, and the veal toughens as it sits.

Variations

  • Cognac substitute: Use Cognac instead of Armagnac if that’s what you have. The flavor difference is subtle in a cream sauce.
  • Port wine version: Replace Madeira with ruby port for a sweeter, more fruit-forward sauce.
  • Chicken adaptation: Pounded chicken breast works in place of veal for a more budget-friendly version with the same technique.

Ingredients

4 4
EACH EACH VEAL
steaks *
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *
3 45
TABLESPOONS ML BUTTER
4 4
SLICES SLICES BREAD
white
4 4
SLICES SLICES HAM
boiled *
2 30
TABLESPOONS ML ARMAGNAC *
2 30
TABLESPOONS ML MADEIRA WINE
5 144.5
OUNCES ML/G MUSHROOMS
fresh
4 60
TABLESPOONS ML CREAM
sweet
1 1
SLICES SLICES LEMON *
1
X PARSLEY LEAVES
to taste *

Directions

  1. Wash and dry meat; heat the butter and fry the veal on both each side about 5 minutes more; take out and keep warm.

  2. Put the bread in the butter and fry on both sides until golden brown;if nessesary Take bread out and dry on papertowl and keep warm.

  3. Heat the ham until good and warm in the butter; take out and cut to fit the bread.

  4. Put the bread on a prewarmed plate;put ham and veal on top. Keep warm.

  5. Clean and slice mushrooms and add with the Armanac and Madeira to butter and sauté; add the cream and pour the sauce over the veal steaks.

  6. Garnish with lemonslices and parsley and serve at once.

  7. Serve with a good red wine.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 228 58% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 603mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 2%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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