Here’s what we used:


  1. - 1 Tablespoon olive oil

  2. - 4 Veal Cutlets, cut in half horizontally if too large to lay flat in pressure cooker           

    *Note - you could do slightly more (or less meat) using same sauce amounts

  1. - Mushrooms would be a nice addition  (we omitted as Eric isn’t a big fan)

  2. - 1/3 cup dry Marsala wine

  3. - 1 cup water

  4. - 1 teaspoon Veal Demi Glace (www.Williams-Sonoma.com)

  5. - Corn Starch Slurry - 2 teaspoons cornstarch +  1- 2 Tablespoons heavy cream, mixed together until smooth


Directions:


Warm the oil in the pot of the pressure cooker.  Season the cutlets with kosher  salt, black pepper and lightly dredge in flour.  Sear the cutlets until brown on both sides, remove from cooker.  If using mushrooms, brown them here. 


Add the Marsala, water and Veal Demi Glace, scraping up any browned bits on the bottom of the cooker.  Simmer and reduce by about a third - you’ll still want a heaping half cup full of liquid in the cooker.  Add the meat back to the cooker.


Lock the lid of the pressure cooker in place and cook for 4 minutes on High Pressure, release the pressure naturally.  Remove the lid carefully to avoid any escaping steam.  Remove the veal to a serving plate and tent with aluminum foil to keep warm.


If desired, add the corn starch slurry to the cooking liquid and bring to a boil in order to thicken, creating an amazingly rich sauce.  Add a dab of cold unsalted butter if you’re up to it!


This is a meal we don’t have ... like, ever.  I was floored to see what beautiful results came from the pressure cooker!  I’d recommend this with Risotto Milanese also done in the pressure cooker!  ENJOY!!