The Cook's Illustrated Cookbook (175 page)

SERVES 4

Cook the veal in batches to avoid overcrowding the skillet; because the size of packaged cutlets varies, each batch may contain as few as three cutlets or as many as six. Start preparing the sauce before cooking the cutlets, then finish in the skillet used to brown the cutlets. Because meat tenderizer contains sodium, it is unnecessary to salt the cutlets.

1.
If cutlets are thicker than ¹⁄
₄
inch, place between 2 sheets of plastic wrap or waxed paper and pound to even ¹⁄
₄
-inch thickness with skillet or meat pounder. If some cutlets are thinner than ¹⁄
₄
inch, pound to even ¹⁄
₈
-inch thickness then fold in half. Pat cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets.

2.
Place flour in rimmed baking sheet and spread to thin, even layer. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Dredge first batch of cutlets in flour on 1 side only, shake off excess, and place in skillet, floured side down, making sure cutlets do not overlap. Cook, without moving cutlets, until well browned, 1 to 1¹⁄
₂
minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent loosely with aluminum foil. Repeat to cook remaining cutlets in 2 batches, using additional 1 tablespoon oil for each batch. (If skillet becomes too dark after cooking second batch, rinse before continuing.) Return pan to medium heat, finish pan sauce, pour over cutlets, and serve.

MAKES ABOUT
³⁄
₄
CUP, ENOUGH FOR 1 RECIPE
VEAL SCALOPPINI

1.
Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add broth and increase heat to high; simmer rapidly until liquid is reduced to ³⁄
₄
cup, about 8 minutes. Set aside.

2.
After transferring last batch of cutlets to platter, pour sauce into now-empty skillet and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Off heat, whisk in parsley and butter and season with salt, pepper, and lemon juice to taste. Pour sauce over cutlets and serve.

MAKES ABOUT 1 CUP, ENOUGH FOR 1 RECIPE
VEAL SCALOPPINI

1.
Microwave water and porcini mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserve liquid, and chop mushrooms into ¹⁄
₄
-inch pieces. Set mushrooms and liquid aside.

2.
Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Off heat, add Marsala. Return pan to high heat; simmer rapidly until liquid is reduced to ¹⁄
₂
cup, about 4 minutes. Add mushrooms and strained soaking liquid and simmer until liquid in pan is again reduced to ¹⁄
₂
cup, about 4 minutes. Add broth and simmer until liquid is reduced to 1 cup, about 8 minutes. Set aside.

3.
After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Off heat, whisk in butter and chives and season with salt and pepper to taste. Pour sauce over cutlets and serve.

MAKES
³⁄
₄
CUP, ENOUGH FOR 1 RECIPE
VEAL SCALOPPINI

1.
Heat oil in 10-inch skillet over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add sherry and increase heat to high; simmer rapidly until liquid is reduced to ¹⁄
₂
cup, about 2 minutes. Add broth and simmer until liquid is again reduced to ¹⁄
₂
cup, about 4 minutes. Add cream and set aside until last batch of cutlets is cooked.

2.
After transferring last batch of cutlets to platter, return pan to medium heat. Pour sauce into pan and bring to simmer, scraping bottom of pan with wooden spoon to loosen any browned bits. Pour sauce through fine-mesh strainer into bowl, pressing on any solids in strainer with spatula to extract liquid. Wipe pan clean with paper towels; add strained sauce and set pan over medium-high heat. Simmer until sauce is reduced to ³⁄
₄
cup, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper to taste. Pour sauce over cutlets and serve.

WHY THIS RECIPE WORKS

Prime rib is typically cooked at the standard 350 degrees, resulting in a roast that’s overcooked around the exterior. Cooking the roast at a surprisingly low 200 degrees was the simple solution. Unlike roasts that cooked at higher temperatures, the prime rib cooked at 200 degrees was rosy pink from the surface to the center and was the juiciest and most tender of all the roasts we cooked. The only issue we had with this slow-roasted prime rib was its raw-looking, unrendered fatty exterior. By searing the meat on the stovetop before slow-roasting it, though, we easily solved this problem.

See “CARVING PRIME RIB” illustrations that follow recipe.

SERVES 6 TO 8

With two pieces of kitchen twine running parallel to the bone, tie the roast at both ends to prevent the outer layer of meat from pulling away from the rib-eye muscle and overcooking. Serve with Individual Yorkshire Puddings (recipe follows), if desired.

1.
Adjust oven rack to lowest position and heat oven to 200 degrees. Pat roast dry with paper towels. Heat oil in large roasting pan over 2 burners set at medium-high heat. Place roast in pan and cook on all sides until nicely browned and about ¹⁄
₂
cup fat has been rendered, 6 to 8 minutes.

2.
Remove roast from pan. Spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings, if making. Set wire rack in pan, then set roast on rack. Season with salt and pepper.

3.
Place roast in oven and roast until meat registers 125 degrees (for medium-rare), about 3¹⁄
₂
hours (or about 30 minutes per pound). Let rest for 20 minutes.

4.
Transfer to carving board and carve; serve.

MAKES 12

Prepare the Yorkshire pudding batter after the beef has roasted for 1 hour, then, while the roast rests, add the beef fat to the batter and get the puddings into the oven. An accurate oven temperature is key for properly risen puddings, so check your oven with an oven thermometer before making this recipe. Work quickly to fill the muffin tin with batter and do not open the oven door during baking.

1.
Whisk eggs and milk in large bowl until well combined, about 20 seconds. Whisk flour and salt in bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.

2.
After removing roast from oven, whisk 1 tablespoon beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.

3.
Measure ¹⁄
₂
teaspoon beef fat into each cup of standard muffin pan. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about two-thirds full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.