Veal chops with black beans, Madeira and mustard

4 servings

20 minutes

Veal cutlets with black beans, Madeira, and mustard are an exquisite dish of American cuisine where juicy meat harmonizes with the rich flavor of bean puree. The origins of this recipe trace back to the traditions of American chefs who love to combine the tenderness of veal with deep, rich sauces. Madeira adds sophisticated wine notes to the dish while Dijon mustard provides a hint of spiciness. Black beans turned into velvety puree add richness to the dish, making it perfect for a festive dinner or a cozy family evening. The combination of flavors creates a balance between the sweet aroma of wine, the softness of meat, and the spicy mustard note. This dish can be served with a glass of red wine to enhance its rich taste and make the meal truly special.

Energy value per serving

• Calories: 410
• Proteins: 35.9g
• Fats: 18.9g
• Carbohydrates: 21.2g

Ingredients

• Veal chops: 700 g
• Canned black beans: 1 jar
• Butter: 2 tbsp
• Vegetable oil: 1 tbsp
• Green onions: 1 bunch
• Worcestershire sauce: 2 tbsp
• Madeira: 2 tbsp
• Dijon mustard: 1 tbsp
• Chopped parsley: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Season the veal cutlets with salt and pepper to taste.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

2. In a large heavy skillet, heat butter and vegetable oil over medium heat and add the meat. Cook, turning once, for about 6-8 minutes.

   Required ingredients:

   • Butter: 2 tablespoons
   • Vegetable oil: 1 tablespoon
   • Veal chops: 700 g

3. While the meat is frying, blend the black beans until they become a puree.

   Required ingredients:

   • Canned black beans: 1 jar

4. Place the cooked cutlets on a cutting board and let them rest for 10 minutes, covered with foil.

5. Drain almost all the fat from the pan, leaving about 1 tablespoon, and sauté the finely chopped green onion in it over medium heat until it becomes soft.

   Required ingredients:

   • Green onions: 1 bunch

6. Add Madeira, Worcestershire sauce, Dijon mustard, parsley to the onion and mix quickly. Then place the black bean puree in the pan, bring to a boil, and after removing from heat, season with salt and pepper to taste.

   Required ingredients:

   • Madeira: 2 tablespoons
   • Worcestershire sauce: 2 tablespoons
   • Dijon mustard: 1 tablespoon
   • Chopped parsley: 2 tablespoons
   • Canned black beans: 1 jar
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Place the cutlets on plates, pouring 1 tablespoon of bean puree on each piece of meat. Serve the remaining puree as a side dish.