1 lb veal cutlets, pounded to 1/8 inch thickness (you could use pork if you are not a veal eater)
2 tablespoons butter
2 cups Panko
2/3 cup flour
2 large eggs
1 cup dry white wine
1 cup chicken broth
¼ cup lemon juice
1 tablespoon Thyme
¼ cup chopped green onion
10 tablespoons butter
¼ cup whipping cream
Put Panko on one plate, flower on another, and beaten eggs in a bowl. Salt and pepper the veal. Cover the veal with flour, dip in the egg, and press into the Panko. Put it on a plate or baking sheet, cover and chill.
In a saucepan, add wine, broth, lemon juice, thyme, and onion. Simmer until reduced – 10 to 15 minutes. Add butter 2 tablespoons at a time, stirring constantly. Add cream to thicken and remove from heat.
Melt 2 tablespoons butter in skillet and cook veal until brown, about 2 minutes per side. Make sure the pan is hot when you start cooking the veal. Transfer to the oven to keep warm if needed.
I recently spent a week in a villa on Lake Como in the Italian Alps. On our last night we had a local chef come in to cook us dinner. He was the brother of the villa’s owner and worked for a restaurant in Bellagio. He suggested a menu made up of local foods and, with a few adjustments to our group, we eagerly agreed.
Lake Como is in the Lombardy region of Italy and is known for its risottos and polentas. They boast a wide variety of cheeses and the fish in the lake is abundant. We watched people fishing just outside our villa and it took them less than a minute to catch something. Normally fish would have been on our menu but some in our group couldn’t eat it.
We started with a typical Antipasto of meats and cheeses including mortadella, salami, mushroom pate and local cheeses accompanied by a local white wine “Le Calderine” from the Angelinetta Winery in Domaso.
The next course, we were told, was a local peasant dish called Pizzocheri. It was a pasta made with buckwheat flour. The chef and his sister hand rolled it into fat wormlike noodles. These were boiled and finished with cream, herbs, walnuts, and cheese. This was the dish we all liked the least. It was heavy and a bit sour. We all thought it might have been better if it was cooked a bit longer but having nothing to compare it to, we couldn’t be sure. Most of us could not finish it.
Our main course was roast pork shank with porcini mushrooms and a polenta cake. The pork was magnificent. It fell off the bone and melted in your mouth and the mushrooms were the perfect accent to the dish. We asked if the mushrooms were fresh, they were so delicious, but were told they were not in season. They had been preserved locally in jars. A “ca del Mot” red wine from the same local winery accompanied this dish.
For dessert we had frittelle stuffed with apples and raisins. These are deep fat fried yeast risen pancakes similar to a doughnut and sometimes called Venetian Doughnuts. The frittelle were served hot, dusted with sugar and cocoa and drizzled with honey. They were quite good but kind of heavy on top of a heavy dinner.
The grand finale was the Grolla. It originated in a region to the west of Lombardy also on the Swiss border, the Valle d’Aosta. It is a drink that requires a special container, or Grolla, the cup of friendship. It is carved out of one piece of wood and has openings for each person at the table to drink out of. The saying goes that the people who drink from the same Grolla will be united in eternal friendship but everybody must drink from their own opening and the entire contents must be finished.
The traditional recipe is one cup coffee and one cup hot grappa and a spoonful of sugar per person, add an orange peel, a lemon peel and light. When the flame burns out, let it cool a bit and start drinking. I’m not sure this recipe was followed exactly but the drink was delicious and we enjoyed it very much.