Veal Scallopini With Minted Rice Carrot Pilaf
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Grated lemon zest||2 Teaspoon|
|Mint||1 1⁄2 Teaspoon|
|Raw rice||1 Cup (16 tbs)|
|Fine breadcrumbs||1⁄4 Cup (4 tbs) (Unseasoned)|
|Olive oil/Other vegetable oil||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced / crushed through a press|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1 In a food processor, shred the carrots.
2 In a medium saucepan, combine 2 cups of the chicken broth, 1 teaspoon of the lemon zest, the mint and 1/4 teaspoon of the pepper. Add the carrots and rice and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the rice is tender and all the liquid is absorbed, 15 to 20 minutes.
3 Meanwhile, in a shallow bowl, combine the breadcrumbs, oregano and remaining 1/4 teaspoon pepper. Lightly dredge the veal in the seasoned breadcrumbs.
4 In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the veal and saute until golden on both sides, about 3 minutes total. Remove the veal to a plate and cover loosely to keep warm.
5 In a small bowl, stir together the remaining 1/2 cup chicken broth, 1 teaspoon lemon zest, the lemon juice, cornstarch, garlic and 2 tablespoons of the parsley. Add this mixture to the skillet and stir to combine. Bring the mixture to a boil, return the veal (and any juices that have accumulated on the plate) to the skillet and cook until heated through, about 1 minute.
6 Top the veal with pan juices. Stir the remaining chopped parsley into the pilaf and serve alongside the veal.