Swan Cutlets And Gravy Recipes

SWAN CUTLETS AND GRAVY

Steps:

• Preheat the oven to 325 degrees.
• Using a sharp knife, cut one swan breast into 10 pieces roughly 1/2 inch thick. Using a meat mallet pound and tenderize each cutlet to be about 1/4 inch thick.
• In a bowl. combine the breadcrumbs and spices and set aside. Add the flour to a plate and set aside. In a bowl, beat the egg plus 1 tablespoon of water.
• Heat a skillet over medium-low heat and add the oil. Working in batches, dredge the swan cutlets in flour, dip in egg wash and then press firmly into the seasoned breadcrumbs. Add each cutlet to the skillet and brown on each side until golden, about 1 minute per side. Place the browned cutlets into a glass baking dish and cover tightly with foil. Bake for 45 minutes.
• Drain the oil from the skillet and re-heat over medium heat. Add the butter, oil, mushrooms, onions and red bell pepper cooking until the onions soften, about 10 minutes. Sprinkle the veges with the flour stirring to coat. Add the broth and continue to stir until the gravy thickens, about 5 minutes. Season with a pinch of salt and reduce the heat to low.
• Slice the swan cutlets and serve with gravy and a side of steamed rice.

THINLY SLICED BEEF CUTLETS WITH BISTRO GRAVY

Steps:

• Pop the steak into the freezer for 10-15 minutes: you want it cold and firm but not frozen.
• Slice the semi-frozen tenderloin steak into 8 thin discs about a quarter inch thick so it's the thickness of scaloppine.
• Set up three shallow dishes for breading: place 2 cups of flour in one, mix the breadcrumbs and parsley in another, then beat the eggs with some water in the last one.
• Season the tenderloin cutlets with salt and pepper on both sides then turn lightly into the flour.
• Next, coat the cutlets in egg mixture then into the breadcrumb-parsley mixture.
• Repeat for all 8 cutlets.
• Heat a large, nonstick skillet over medium-high heat with the olive oil.
• Cook the beef cutlets in a single layer, in 2 batches if necessary, about 2-3 minutes on each side, until cutlets are is evenly browned.
• Remove the cutlets to a platter and tent with some foil to keep warm.
• Give the skillet a quick wipe with a paper towel, place it back over the heat and melt the butter.
• Add the shallots and cook until tender, about 1-2 minutes.
• Stir in tomato paste and smoked paprika, cook for a minute, then add remaining tablespoon flour and cook for another minute.
• Whisk in the beef stock and season with salt and ground black pepper. Cook until thickened, about 2-3 minutes.
• Remove from heat, stir in capers and remaining parsley, and reserve.
• To serve, place a beef cutlet onto a platter and top with the bistro gravy and remaining chopped parsley.