Veal Cutlets In Wine Sauce Recipes

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VEAL WITH MUSHROOM-WINE SAUCE



Veal with Mushroom-Wine Sauce image

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

VEAL CUTLETS IN RED WINE SAUCE



Veal Cutlets in Red Wine Sauce image

Make and share this Veal Cutlets in Red Wine Sauce recipe from Food.com.

Provided by Oolala

Categories     Veal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs veal cutlets
salt and pepper
2 tablespoons vegetable oil
1/4 cup onion, chopped
3/4 cup mushroom, sliced
1 tablespoon parsley, minced
2 tablespoons flour
1 1/2 cups water or 1 1/2 cups stock
1/4 cup red wine
2 tablespoons lemon juice

Steps:

  • Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
  • Place the veal in a casserole dish.
  • To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
  • Cook until smooth and thick, stirring constantly with a whisk.
  • Pour this mixture over the cutlets and bake at 325 degrees for an hour.

VEAL CUTLETS IN WINE SAUCE



Veal Cutlets in Wine Sauce image

29

Categories     Main Dish     Veal     Meats

Time 25m

Yield 8

Number Of Ingredients 20

veal cutlets
margarine
salt and black pepper
butter
all-purpose flour
salt
black pepper
beef bouillon granules
milk
white wine
veal cutlets
margarine
salt and black pepper
butter
all-purpose flour
salt
black pepper
beef bouillon granules
milk
white wine

Steps:

  • Cook veal cutlets in margarine in medium heat frying pan, browning both sides well. Sprinkle with salt and pepper and add more margarine as needed. Transfer to another container to keep warm. WINE SAUCE: Melt butter in same frying pan. Mix in flour, salt, pepper and bouillon powder. Stir in milk and wine until it boils and thickens. Spoon 2 tablespoon sauce onto center of 8 warm dinner plates. Place veal cutlet on top. Divide remaining sauce over top. Serves 8

Nutrition Facts :

VEAL CUTLETS IN MARSALA MUSTARD SAUCE



Veal Cutlets in Marsala Mustard Sauce image

Categories     Milk/Cream     Beef     Mustard     Sauté     Veal     Marsala     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb (1/8-inch-thick) veal cutlets (also called scallopini)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup dry Marsala wine
1/4 cup heavy cream
1 teaspoon whole-grain or coarse-grain mustard
1/4 cup chopped fresh parsley

Steps:

  • If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
  • Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE



Veal Cutlets with Tomato and Basil Sauce image

Provided by Bettina Ciacci

Categories     Beef     Herb     Tomato     Sauté     Veal     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 pound veal cutlets (about 8 small)
All purpose flour
6 tablespoons (about) olive oil
4 large garlic cloves, chopped
2 14 1/2- to 15-ounce cans diced tomatoes in juice
1/4 cup (packed) chopped fresh basil
2 tablespoons chopped Italian parsley
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
8 ounces mozzarella cheese, thinly sliced

Steps:

  • Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES



Veal Cutlets with Mushrooms and Tomatoes image

Categories     Mushroom     Tomato     Sauté     Veal     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

4 tablespoons olive oil
2 large garlic cloves, chopped
3/4 teaspoon chopped fresh rosemary
12 ounces mushrooms, sliced
12 ounces plum tomatoes, seeded, chopped
1 pound thin veal cutlets
All purpose flour
1 cup canned low-salt chicken broth
1/2 cup dry white wine

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
  • Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
  • Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

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