Veal Cutlets with Caramelized Onions and Leeks Recipes

Ingredients :

1/3 cup (80ml / 2.75 fl oz) olive oil

1kg (2 lb) brown onions, thinly sliced

4 leeks, white part only, thinly sliced

1 tbsp brown sugar

2 fresh bay leaves or 1 dried leaf, torn in half

6 large veal cutlets, trimmed

2 cloves garlic, finely chopped

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp balsamic vinegar

3 tsp fresh lemon thyme leaves

1/3 cup (80ml / 2.75 fl oz) orange juice

fresh lemon thyme sprigs, to garnish

Method :

Heat half the olive oil in a large heavy-based pan over medium-low heat. Add the onion and leek, and cook slowly for 20 minutes, stirring occasionally. Add the brown sugar and bay leaves, and cook for a further 20-30 minutes, or until the mixture is a deep golden brown. Do not allow the mixture to burn - it must be cooked slowly and gently to achieve the caramelized flavor and color. Discard the bay leaves.

Combine the cutlets, garlic, salt and pepper with the remaining oil, mixing well to coat. Heat a large heavy-based frying pan over medium heat. Cook the cutlets for 3 minutes on each side. Add the balsamic vinegar and lemon thyme. Reduce the heat, cover and cook for 3 minutes. Remove the cutlets and cover with foil. Increase the heat to high, add the orange juice and bring to the boil, stirring. Set aside. Gently reheat the onion mixture and place a heaped serving on each plate. Place a veal cutlet on top and drizzle with the orange juice mixture. Garnish with the thyme sprigs, and serve immediately with mashed potato and steamed vegetables.

Serves 6

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