Veal Porterhouse – Cauliflower, Wild Mushrooms, Leeks, Picatta Accompaniments
This came close to the menu, but ultimately was left on the cutting room floor as I felt it was too contrived. Picatta – made from flour dusted, pan fried slices of veal – is finished with a pan sauce of lemon, capers, shallot, garlic and parsley. It is certainly visually appealing, but I couldn’t get past that something traditionally done with thin discs of veal is now done with a mammoth cut as the porterhouse.
Otherwise, the flavors and theme come through… cauliflower – a misunderstood ingredient in my opinion – has a very subtle flavor. I love how it matches with the saltiness of the capers. The sauce here was made by browning veal trimming in butter with shallots and garlic, deglazing with white wine and lemon juice, and topping with chicken stock, reducing down, and mounting butter before straining.