Today’s Front Burner column introduces Kevin Jarvis, the new owner of Norberto’s Italian Ristorante in Roanoke’s Grandin Village. Jarvis bought the restaurant in November from Norberto Silva, who founded it and operated it for some 26 years.
We were unable to squeeze Jarvis’ recipe in the Extra section today, so I will share it here. The recipe is for chicken or veal Francese, which features a nice pan sauce made with white wine and beef stock. To see the recipe, scroll down and click “read more.”
This recipe makes me think about pan sauces in general and how valuable it can be to know how to make a basic pan sauce. If you know how to make them, you need only keep some necessary ingredients on hand, such as port, sherry, wine, meat or vegetable stock (or bouillon), and perhaps some shallots or onion or garlic. Then, when you need to put together a quick dinner and have some protein on hand, you can whip up a pan sauce, serve it with some pasta or rice and maybe a green veggie, and you’ve got a great meal.
Come to think of it, I think this might be a good topic for another column. The possibilities really are numerous. How many of you have a favorite recipe that calls for a pan sauce? Or do you sometimes throw together a pan sauce to dress up chicken or another protein you have on hand?
Chicken or Veal Francese
Recipe courtesy of Kevin Jarvis, chef/owner of Norberto’s Italian Ristorante in Roanoke.
1/4 cup (1/2 stick) butter
2 lbs. chicken or veal cutlets, trimmed
1 Tbsp. heavy cream
1 cup plus 3 Tbsp. flour
3 Tbsp. flour
1/4 cup white wine
1 1/2 cups beef stock
1. In a wide, shallow bowl, beat together the eggs and cream. Place 1 cup flour in another wide, shallow bowl. Dip each cutlet in the egg wash, then dredge in flour.
2. Melt butter in a large skillet over medium heat. Add meat and brown well on one side, then turn. Push meat to the outer edges of the pan.
3. Whisk 3 Tbsp. flour into the drippings in the pan to form a roux. Whisk in wine and beef stock and simmer until chicken or veal is cooked through and sauce is thickened to your liking.