Saucy Veal Cutlets Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Medium size: onion,
1 tsp: Dried basil leaves,
1/4 cup: Oil packed dried tomatoes,
1 tbsp: Red wine vinegar,
Black pepper,
4: Veal cutlets, about 1 lb.
1/2 tsp: Salt,
All-purpose flour,
1/2 tsp: Chicken instant bouillon,
1/4 tsp: Dried basil leaves,
Broccoli & small potatoes,
Directions:
Thinly slice onion and dried tomatoes.In a 2 quart saucepan over
medium heat in 1 tbsp. hot oil,cook onion until very tender,stirring
occasionally.Stir in dried tomatoes,red wine vinegar and 1/4 tsp.
black pepper.Cook,stirring until vinegar evaporates;stir in
basil;remove from heat.
If veal cutlets are thick,pound to 1/4" thickness.On waxed
paper,combine salt,2 tbsp. flour and 1/4 tsp. black pepper.On half of
each veal cutlet,spoon 1/4 of caramelized onion mixture;fold other
half of cutlet over filling.Dip veal into flour mixture,turning to
coat both sides;shake off excess flour.
In a 12" skillet over medium heat in 2 tbsp. hot oil,cook veal until
browned on both sides and tender,about 5 minutes.Remove to a
platter.Into drippings remaining in skillet,stir chicken bouillon and
dried basil.In a cup,mix 1/2 tsp. flour and 1/2 cup water until
blended;stir into mixture in skillet.Over high heat,heat to
boiling;boil 30 seconds or until pan juices thicken slightly.Pour pan
juices over veal.
If you like,serve veal with broccoli and oven browned potatoes.
Submitted By MICHELLE BRUCE On 04-27-95
Source from luhu.jp
medium heat in 1 tbsp. hot oil,cook onion until very tender,stirring
occasionally.Stir in dried tomatoes,red wine vinegar and 1/4 tsp.
black pepper.Cook,stirring until vinegar evaporates;stir in
basil;remove from heat.
If veal cutlets are thick,pound to 1/4" thickness.On waxed
paper,combine salt,2 tbsp. flour and 1/4 tsp. black pepper.On half of
each veal cutlet,spoon 1/4 of caramelized onion mixture;fold other
half of cutlet over filling.Dip veal into flour mixture,turning to
coat both sides;shake off excess flour.
In a 12" skillet over medium heat in 2 tbsp. hot oil,cook veal until
browned on both sides and tender,about 5 minutes.Remove to a
platter.Into drippings remaining in skillet,stir chicken bouillon and
dried basil.In a cup,mix 1/2 tsp. flour and 1/2 cup water until
blended;stir into mixture in skillet.Over high heat,heat to
boiling;boil 30 seconds or until pan juices thicken slightly.Pour pan
juices over veal.
If you like,serve veal with broccoli and oven browned potatoes.
Submitted By MICHELLE BRUCE On 04-27-95
Source from luhu.jp