Creole Poulet Isles (or Cajunized...See Cajun Poulet Isles Recipe!)
OR 1 - 22 inch Paella Skillet
1 LB VEAL CUTLETS (Pounded flat, cut into 4 inch pieces)
1 CUP ALL PURPOSE FLOUR
1/4 CUP FRESHLY SQUEEZED LEMON JUICE (Deseeded)
1/2 TSP LEMON ZEST (Divided)
1 TSP BEEF BASE
1/2 LB BUTTON MUSHROOMS (Sliced)
24 OZ FROZEN SPINACH SOUFFLÉ (Defrosted 2 hours, or room temperature....Stouffer's or Garden Lites brands work well, See Chef's Notes)
I like to use a large 14 inch diameter cast iron skillet (for 8-10 Sunday Brunch friends), but almost any shallow and oven combatable
Remove the cutlets, add 1-1/2 cup of wine and lemon juice to deglaze the skillet, then add the beef base, mushrooms, bay leafs, and garlic. Simmer on medium heat for about 5 minutes, or until the sauce thickens and the mushrooms give up their water. Remove bay leafs. And return the cutlets to the skillet, add remaining wine.
Gently lift the cutlets to ensure that they would not burn by pushing some sauce and mushrooms under and over the meat. Place a large dollop of spinach soufflé (about a full Chef's spoon) on top of each cutlet. Create a "well" in the middle of the soufflé. BAKE the skillet in the oven for 20 minutes (NOTE.. the soufflé is not completely cooked at this time!!)
NOW!! WHEN READY TO SERVE... Individually, crack the eggs and place in a small cup... (this technique will ensure that the yolk is NOT broken)... Pour the egg into the wells of the spinach soufflé mounds. Return to the oven and bake until the white of the eggs are cooked and the yolks are still liquid.... Remove from the oven and prepare to SERVE!
The recipe for the above. Grease the bottom of the pan, then add some of the mushroom sauce. Place the cutlets on top of the sauce and ladle the remaining drippings on top of the cutlets. Bake and serve as described.
I know you can make your own soufflé, but it is soooo much easier to use a very good commercial product when available.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: February 27, 2018