Camp Veal with Logenberry Piquant Sauce

Here in the Northwest, we are blessed with a large variety of berries. Loganberries are one. Loganberries, named after James H. Logan, are a cross between blackberries and red raspberries. They have a unique tart flavor. Meat dishes with a sauce, bring a little elegantes to the camp table.

4 veal cutlets
1/4 cup Parmesan cheese, grated
1 egg
1 teaspoon water
bread crumbs
1/4 cup Brandy
3/4 cup loganberry juice
3 dashes Angostura bitters
olive oil
butter

Trim, flatten and dry veal. Press cheese on each side of all cutlets. Beat egg with water. Dip cutlets in egg mixture and then bread crumbs. Let dry approximately 10 minutes. Fry veal quickly in a very hot 14" or 16" Dutch oven, with 20 to 24 charcoals under it, in a 3/8" deep mixture of olive oil and butter. Remove cutlets from pan. Pour of all but 1 tablespoon of oil. Deglaze oven with Brandy. Add loganberry juice and bitters. Cook sauce quicktl until reduced by half, approximately 2 minutes. Spoon piquant sauce on 4 plates and place warm cutlets in pool. Serve with sauteed fresh veggies, and pasta.

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The Outlaw Gourmet