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Method
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

Prep time:
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Servings: 4
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Ingredients

Cost per serving $5.79 view details

Directions

  1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
  2. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
  3. Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
  4. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
  5. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 495g
Recipe makes 4 servings
Calories 357  
Calories from Fat 163 46%
Total Fat 18.89g 24%
Saturated Fat 8.44g 34%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1125mg 47%
Potassium 1367mg 39%
Total Carbs 31.55g 8%
Dietary Fiber 4.8g 16%
Sugars 3.75g 3%
Protein 9.67g 15%

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