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  • Writer's pictureTommy Centola

Veal Kottwitz from Brennan’s

Updated: Jan 3, 2020

Brennan’s is scheduled to reopen this week. There will be changes to the menu. I a curious to see which dishes make the new menu. Will this one?

6 veal escallops, 4 to 6 ounces each, lightly pounded

6 tablespoons Butter

28 ounces Artichoke Bottoms, sliced

1 pound sliced Mushrooms

2 tablespoons dry White Wine

1 cup Lemon Butter Sauce See below

Season the veal with salt and pepper. Melt the butter in a large sauté pan and cook the escalopes over moderately high heat about 2 minutes per side. Remove the veal from the pan and place in a warm oven until serving.

Combine the sliced artichoke bottoms and mushrooms in the sauté pan, Add the wine, then cook the mixture for 5 minutes over medium heat. Blend in the lemon butter sauce and warm gently.

Serve the veal topped with the artichoke-mushroom mixture.

Note: Four trout fillets, (tilapia, drum, or redfish). 4 to 6 ounces each, can be substituted for the veal.

Lemon Butter Sauce

1/2 cup Brown Sauce (see below)

1/4 to 1/2 cup Lemon Juice

2 pounds Butter, room temperature

Combine the brown sauce and 1/4 cup lemon juice in a large saucepan. Working the pan on and off direct heat, add the butter a bit at a time, whisking the sauce smooth between additions. Add additional lemon juice according to taste.

When all of the butter is incorporated, transfer the sauce to another pan or bowl, and hold at room temperature until serving.

Brown Sauce

3 tablespoons Butter

3 tablespoons All-Purpose Flour

1 tablespoon Tomato Paste

1 tablespoon Worcestershire Sauce

2 tablespoons prepared Steak Sauce

2 cups Beef Stock

Melt the butter in a large saucepan. Blend in the flour, then add the remaining ingredients and stir until smooth. Cook over medium heat until the sauce thickens, about 10 to 15 minutes.

Brown sauce appears in a variety of seafood and meat dishes. It can be frozen in 1/2 to 1 cup portions for use as a base for Lemon Butter and other sauces.


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