Tabasco Butter Stuffed Veal Cutlet with Mushroom Ragout and Cheese Foam



12 servings



  • 4-1/2 lbs Veal cutlets, boneless (IMPS/NAMP 1336)

Tabasco Butter:

  • 12 ounces Unsalted butter, softened

  • 1/4 cup or 2 ounces Tabasco sauce

  • 1-1/2 tsp Kosher salt


  • 4 cups or 1 lb Flour

  • 1/2 cup or 2-1/2 oz Large eggs, lightly beaten

  • Toasted bread crumbs

Mushroom Ragout:

  • 3/4 cup or 4 oz Chopped red onion

  • 3 Tbsp Olive oil

  • 5-1/2 cups or 12 oz Oyster mushrooms, rough chopped

  • 4-1/2 cups or 12 oz Cremini mushrooms, rough chopped

  • 1/2 cup White wine

  • 1-1/2 tsp Soy sauce

  • Salt and pepper as needed

  • 1-1/2 cups or 8 oz Diced, peeled Idaho potato

Avocado Puree:

  • 3 each Medium California avocados, pulp mashed

  • 2 Tbsp Fresh lime juice

  • 1 Tbsp Olive oil

  • 1 tsp Tabasco

  • Salt as needed

Cheese Foam:

  • 1 each or 9 ounces Large onion, sliced

  • 1 Tbsp Olive oil

  • 2 cups Heavy cream

  • 2 cups or 5 oz Shredded sharp cheddar cheese

  • Salt and pepper as needed

  • 1/2 cup4 oz Unsalted butter

  • 1-1/2 cups Veal demi glace

  • 1-1/2 cups Olive oil


  1. Cut shoulder center in half crosswise. Slice shoulder center into forty eight 1/4-inch slices across the grain. Pound to 1/8-inch thickness.

Tabasco Butter:

  1. Blend butter, Tabasco pepper sauce and salt. Form into a 6 inch log. Wrap in plastic and freeze. Cut into twenty four slices about 1/4 inch thick.


  1. Lay veal cutlets on a work surface, place 1 slice Tabasco Butter onto the center of half of the cutlets, carefully lay another cutlet on top (ravioli style). Trim off any uneven edges. Dip veal in flour, then in egg mixture and then into breadcrumbs. Place breaded veal cutlets on sheet pan; chill until ready to use.

Mushroom Ragout:

  1. Sauté red onion in olive oil in large rondo pan until tender. Add mushrooms; sauté until tender and liquid evaporates. Stir in white wine. Bring to a boil; cook until au sec. Add soy sauce; season with salt and pepper.

  2. Cook diced potato in boiling, salted water until tender. Drain. Stir into mushroom mixture. Set aside and keep warm.

Avocado Puree:

  1. Combine avocado pulp, lime juice, olive oil and Tabasco in medium bowl. Season to taste; reserve.

Cheese Foam:

  1. Chill a foaming canister.

  2. Sauté onions in olive oil until tender. Add cream and bring to a boil; remove from heat. Whisk in shredded cheese until melted. Using a handheld immersion blender or food processor, puree until smooth. Strain through a chinois. Season to taste; cool to room temperature. Pour into pre-chilled canister. Charge with 1 charge of CO2. Chill 2 hours.

  3. Heat 2 tsp butter in small skillet add 3/4 cup mushroom/potato mixture, and 2 Tbsp demi glace.

  4. Heat through. Meanwhile, heat 2 tablespoons olive oil in skillet. Cook two veal cutlets 2 to 3 minutes or until medium doneness. Spoon mushroom mixture onto plate and top with veal cutlets. Dispense cheese foam around cutlets; top with 2 Tbsp avocado puree.

Veal Cuts - IMPS / NAMP

Cutlets - 1336, 1349A

Dylan Lindstadtcutlets