veal with fresh corn

How To Make veal with fresh corn

• 1

  Cut corn from the cobs, scraping cobs well to remove the milk. Combine the corn, vinegar, and sugar in a medium bowl; set aside.
• 2

  Place veal between 2 sheets of wax paper; flatten to 1/4-inch thickness, using a meat mallet or a rolling pin. Sprinkle with salt and pepper, and dredge in the flour.
• 3

  Heat a large skillet over medium-high heat. Add butter and oil; swirl to coat. Brown the veal in the butter and oil for 2 minutes on each side. Remove veal to a serving platter, reserving the drippings in the skillet. Set the veal aside and keep warm.
• 4

  Saute the shallots in drippings over medium heat until tender. Add the wine; cook over high heat, deglazing the pan by scraping particles that cling to the bottom.
• 5

  Drain the reserved corn mixture, discarding the liquid. Add the corn mixture and chicken broth to the skillet; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes. Add the whipping cream and mustard, and cook until thoroughly heated. Spoon the sauce over the veal. Enjoy!
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