Back to the cutlets, yeah they were pretty awesome. We occasionally have fried cutlets, maybe three or four times a year, so they are a delicious treat. All I had swimming around my head was breaded and fried cutlets with mashed potatoes and mushroom gravy. Just thinking about it made my mouth water. While it is true that I will make pork cutlets for Christmas and that is not too far off, the veal was reaching out and beckoning me. I just had to, it was beyond my control.
I started the gravy by chopping up some pancetta, then I sauteed shallots and garlic, sliced the mushrooms, and cooked all until tender. I added a few tablespoons of flour, stirred until it was cooked, then added a few cups of veal stock. I brought it to a low boil, moved it to a back burner on a low flame, and let it simmer til it was thick and yummy. I seasoned it as I was going along.
I borrowed Andrew's large cast iron skillet to cook the cutlets in. He was ok with that, and said that he was glad that I used it. I should have used it a few months ago when I made something. I don't remember what it was, but it was a crowed pan. His pan is ginormous.
for you just because