Sauteed Veal Cutlets With Mushrooms And White Wine
serves 2-4
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4 veal cutlets
flour for dusting
1 tablespoon olive oil
1 shallot, minced
3/4 pound cremini mushrooms, thinly sliced
1/4 cup white wine
1/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
1/4 cup chopped fresh parsley
prep: 10 minutes
total: 30 minutes
large sauté pan
tongs
1. Season the veal cutlets on both sides with salt and pepper. Dust them on both sides with flour and shake off the excess.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the cutlets. Leave them alone to brown, 1-2 minutes. Turn them and brown them on the second side, another 1-2 minutes. Remove them to a plate.
3. Add the butter to the hot pan. When it begins to foam, add the shallot and mushrooms. Cook, stirring occasionally, until the mushrooms are soft, 4-6 minutes. Pour in the wine and scrape any brown bits from the bottom of the pan. Add the broth and reduce the heat to medium.
4. Return the veal to the pan. Simmer the veal, turning once, until it's just cooked through, 2-4 minutes. Remove the veal to a plate. Stir the butter and parsley into the sauce and simmer for a couple of minutes to thicken the sauce, then spoon it over the veal.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the cutlets. Leave them alone to brown, 1-2 minutes. Turn them and brown them on the second side, another 1-2 minutes. Remove them to a plate.
3. Add the butter to the hot pan. When it begins to foam, add the shallot and mushrooms. Cook, stirring occasionally, until the mushrooms are soft, 4-6 minutes. Pour in the wine and scrape any brown bits from the bottom of the pan. Add the broth and reduce the heat to medium.
4. Return the veal to the pan. Simmer the veal, turning once, until it's just cooked through, 2-4 minutes. Remove the veal to a plate. Stir the butter and parsley into the sauce and simmer for a couple of minutes to thicken the sauce, then spoon it over the veal.
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