Veal cutlet with avacado and truffle cream

By á-6028

Ingredients

• 4 pieces veal loin 4 1/2 ounces each
• 4 Tbsp unsalted butter
• salt
• 2 Tbsp cognac or Brandy
• 1 cup heavy cream
• 1 Tsp white truffle oil
• 1 large ripe avacado, halved lengthways and carefully pitted and peeled (try to keep intact)

Preparation

Step 1

1. Place veal slices on a flat surface, sprinkle very lightly with water, cover with plastic wrap and pound to 1/4 inch thickness with a smooth surface meat mallet.

2. On high heat, melt butter in a large, heavy skillet and sautee veal for 3 minutes. Salt to taste, turn and sautee 3 minutes on other side once again salting to taste.

3. Remove skillet from heat and carefully add cognac. Return skillet to heat and ignite with a kitchen match to flambe. Cook until flame subsides.

4. Once again remove skillet from heat, add cream and oil. Return skillet to high heat and cook for 2 more minutes.

5. Cut avacado into neat 1/4 inch slices. Place a slice of veal on each plate, arrange avacado slices on top and spoon sauce over each serving.