Veal En Croute

Veal cooked alone, without any sauce or herbs is very bland. It's a choice piece of meat because it is so tender, but it is the sauce or your spices that make it tasty. A smart way to buy veal is to ask your local butcher for veal cutlets to be "cut out of the top". These are usually reasonably priced. If, however, you get them cut from the tenderloin, you'll be paying top dollar.....so, buyer beware!

We prepare this popular veal in filo dough in the restaurant. If you've never worked with paper thin filo before, don't let it scare you away. It's easy--comes in a box ready to use at your local Italian market. For this recipe that serves four people, you'll need:

4 ea.                  veal cutlets (about a 5 oz piece per person)
8 sheets               filo dough
12 leaves              fresh basil
2 cloves               garlic
16 ea.                 mushrooms
dash                   lemon pepper
dash                   salt

For each serving, take 2 sheets of filo dough and lay them down on the table and brush with some melted butter. In the middle place a piece of veal, 3 basil leaves, 1/2 clove of chopped garlic, 4 mushrooms chopped up and a pinch each of lemon pepper and salt. Fold the filo dough over the veal into a rectangular shape , keeping the stuffing in the middle. Brush the outside with a little butter, then place in a 350 degree oven until the dough is golden brown. Serve with a nice homemade gravy and perhaps a bottle of Mirassou Chardonnay from California. And as always, a creative cook is a good cook.