Veal Cutlets With Apple Cider Sauce

[labyrinth_lady]

Veal Cutlets With Apple Cider Sauce

• 4 Thinly Sliced Veal Cutlets (3-4oz Each)
• 3 Tbsps Olive Oil
• 2 Medium Shallots, Chopped
• 1 1/4 Cup Apple Cider
• 2 Tbsps Apple Cider Vinegar
• 2 1/2 Tbsps Red Currant Jelly
• 3 Spring Fresh Parsley, Chopped
• 2 Tbsps Butter
• Kosher Salt and Pepper to taste

Season both sides of cutlets with salt and pepper to taste.  Heat 2 tbsps olive oil in a medium-sized skillet.  Add cutlets to pan and allow to
cook 2 mins each side, or until browned.  Transfer meat to plate and cover with foil.  Add remaining olive oil and shallots to pan, cooking
2 mins or until shallots are softened.  Add cider, vinegar, and 2 tbsps jelly to pan and allow to simmer until reduced to about 1/2 cup. 
Scrape pan to loosen browned bits into sauce.  Add parsley, butter, and the remaining 1/2 tbsp jelly to pan whisking together and allow to cook
until butter is melted.  Separate cutlets onto plates and pour sauce over meat.
...

I was VERY Opposed to Veal for a VERY Long time.  But then Oktoberfest came... And I had a Weisswurst, because it looked so good.  And it was DELICIOUS!  Then I started to change my opinion.  Not of cruelty... But unless your buying free range, your always going to be eating the meat of the cruelty.  So in effect... I'm eating and cooking veal now.  And yes, that is a justification.  I realize this.