Davidson Realty, Inc.

Another Delicious Recipe from Jim – JD’s Cover Sauce for Sautéed Fish/Veal/Chicken Cutlets

April 18, 2013

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Posted by in Jim's Recipes
  • 1 can quartered artichoke hearts – chopped
  • 1 bunch scallions – chopped
  • 3 plum tomato’s – chopped
  • 1 small container fresh sliced mushrooms – chopped
  • 1 cup whole pitted kalamata greek olives
  • 1 tablespoon minced garlic
  • 3 tablespoons lemon juice
  • 1 cup white wine
  • ½ stick butter
  • 3 tablespoons extra virgin olive oil
  • ¼ cup parsley – chopped
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 dashes Louisiana Hot Sauce

Put all ingredients in pot and bring to boil. Boil for two minutes then turn off and let sit while preparing fish. Stir enough so as not to burn. If not enough liquid add more white wine.

Chopped ingredients are rough chopped except parsley which should be fine chopped.

Use spoon with holes to serve sauce so only sauce ingredients are served on veal/fish/chicken not liquid.

In large skillet heat extra virgin olive oil (1/3”). Fish/veal/chicken should be marinated for 20-30 minutes in mixture of milk, 4 dashes tabasco and 2 teaspoons of sea salt. Veal should be pounded prior to being marinated.

Pat dry and dust with flour. I lightly season fish fillets with a Cajun seasoning like Tony Chachere’s. Veal could be seasoned with an Italian dry seasoning. Sauté fish/veal/chicken until brown on both sides.

Serve sauce on top.

I also serve oven potatoes (red potatoes quartered with olive oil, sea salt, parsley and garlic powder) 1 Hour at 425°on foil covered cookie sheet.

Serve with nice white wine or Diet Coke!

Jim

 

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