Veal Cutlets In Red Wine Sauce Recipes

VEAL WITH MUSHROOM-WINE SAUCE

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.

VEAL CUTLETS WITH THYME BUTTER SAUCE

Steps:

• Sprinkle veal with salt and pepper. Place panko in large shallow bowl. Place flour in medium bowl. Beat eggs just to blend in another medium bowl. Working in batches, coat veal cutlets in flour, then egg, then panko, pressing gently to adhere. Place on rimmed baking sheet. (Can be prepared 2 hours ahead. Cover and chill.)
• Place wine, broth, lemon juice, thyme, and shallots in heavy large skillet. Cook over medium heat until liquid is reduced almost to glaze, about 10 minutes. Add 10 tablespoons butter, 2 tablespoons at a time, whisking constantly and blending well between additions. Whisk in cream. Remove from heat. Cover to keep sauce warm.
• Preheat oven to 200°F. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches and adding more butter by tablespoonfuls as needed, cook veal until brown and cooked through, about 2 minutes per side. Transfer to another rimmed baking sheet and place in oven to keep warm.
• Gently rewarm sauce over medium-low heat, stirring constantly. Divide veal among 4 plates. Drizzle sauce over veal, sprinkle with chives, and serve.
• *Available at many supermarkets and at Asian markets.

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE

Steps:

• Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
• Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
• Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
• Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

VEAL IN RED-WINE SAUCE (MEURETTES DE VEAU)

Steps:

• Sprinkle the veal with salt and pepper.
• Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
• Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.

VEAL CUTLETS IN RED WINE SAUCE

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

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

VEAL, MUSHROOM AND RED WINE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

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 CHERRY SAUCE (KIRSCH-SCHNITZEL)

Steps:

• Pat cutlets dry with paper towels. Heat oil in a fry pan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
• Blend wine and evaporated milk in pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but do not boil.
• Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. Makes 4 servings.
• German Cooking.

VEAL CUTLET WITH RED PEPPERS

Steps:

• Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.

VEAL CUTLETS WITH CHERRY SAUCE

Steps:

• Pat cutlets dry with paper towels.
• Heat oil in frypan and brown cutlets on each side approximately 3 minutes.
• Season with salt and pepper.
• Remove cutlets from pan and keep them warm.
• Blend wine and evaporated milk in a pan and simmer for 3 minutes.
• Add cherries; heat through and adjust seasonings.
• Return cutlets to sauce and reheat, but DO NOT boil.
• Arrange cutlets on preheated platter, pouring cherry sauce around them.
• Garnish with parsley.