Veal Cutlets Magnifico Recipes

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

Ingredients

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.

VEAL CUTLETS MAGNIFICO

Veal Cutlets Magnifico image

I think this was in a McCalls magazine about 30 years ago. It makes for an easy dinner party with great food. Serve with a green salad and fresh French or Italian bread. Time to make does not include refrigerator time.

Provided by bayousong

Categories One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs potatoes
3 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup milk
5 tablespoons butter
1 egg, beaten
1 1/2 lbs veal cutlets (1/2-inch thick, 5 cutlets)
1/2 cup water
1/2 cup dry vermouth
1/2 cup heavy cream
1 tablespoon cognac
1 teaspoon seasoning salt
8 ounces mozzarella cheese
4 ounces Canadian bacon
1 unpeeled cucumber, sliced
2 tomatoes, sliced in wedges
2 tablespoons fresh parsley, minced

Steps:

DAY BEFORE: Peel and boil potatoes with 1 1/2 teaspoons salt until tender.
Drain, mash and add 1/8 teaspoon pepper, 1/4 cup milk, 2 tablespoons butter and all but 2 tablespoons of the beaten egg.
Beat fluffy.
Half each cutlet, season and brown in 3 tablespoons butter.
Put in an oven proof platter with sloaping sides, arranging side by side.
Scrape skillet well and add water, wine, cream, cognac and seasoned salt.
Bring to a boil and set aside.
Put potatoes in a pastry tube and press out in a circular design along edge of platter.
Brush with 2 tablespoons egg.
Pour sauce over cutlets.
Cut cheese into 10 1/4" slices.
Put on each cutlet and cover with bacon.
Cover with Saran wrap and refrigerate.
ONE HOUR BEFORE SERVING: Take out of refrigerator and preheat oven to 375 degrees.
Bake for 35-40 minutes or until tender and potatoes are golden.
Slice cucumber slices once from the outer edge to the center and make a twist.
Put twists of cucumber down center of platter.
Decorate potato with thin wedges of tomato and freshly minced parsley.
Garnish can be made ahead and refrigerated until needed.

Nutrition Facts : Calories 671.4, Fat 36, SaturatedFat 19.8, Cholesterol 222.3, Sodium 2084.2, Carbohydrate 45.5, Fiber 5.8, Sugar 4.2, Protein 41.8

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