Veal Cutlets With Cherry Sauce Recipes

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VEAL CUTLETS WITH THYME BUTTER SAUCE



Veal Cutlets with Thyme Butter Sauce image

Provided by Suzanne Tracht

Categories     Milk/Cream     Beef     Herb     Christmas     Lunch     Lemon     Veal     Fall     Winter     Family Reunion     Thyme     Chive     Shallot     Bon Appétit     Sugar Conscious

Yield Makes 4 servings

Number Of Ingredients 12

24 ounces veal scallops, pounded to 1/8-inch thickness
2 cups panko (Japanese breadcrumbs)*
1/2 cup all purpose flour
2 large eggs
1 cup dry white wine
1 cup low-salt chicken broth
1/4 cup fresh lemon juice
1/4 cup fresh thyme leaves
1/4 cup chopped shallots
18 tablespoons (about) chilled butter, cut into tablespoon-size pieces, divided
2 tablespoons whipping cream
2 teaspoons chopped fresh chives

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 CUTLETS WITH CHERRY SAUCE



Veal Cutlets with Cherry Sauce image

Make and share this Veal Cutlets with Cherry Sauce recipe from Food.com.

Provided by Dancer

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) veal cutlets, lean,about
1/4 cup red wine
1 tablespoon vegetable oil
2 tablespoons evaporated milk
1/2 teaspoon salt
16 ounces tart cherries, canned,drained
1/8 teaspoon white pepper
parsley

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.

VEAL CUTLETS WITH CHERRY SAUCE (KIRSCH-SCHNITZEL)



Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel) image

Make and share this Veal Cutlets With Cherry Sauce (Kirsch-Schnitzel) recipe from Food.com.

Provided by Olha7397

Categories     Veal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) lean veal cutlets
1 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup red wine
2 tablespoons evaporated milk
1 (16 ounce) can tart cherries, drained
parsley (to garnish)

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 CUTLETS WITH CHERRY SAUCE



Veal Cutlets with Cherry Sauce image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 4

Number Of Ingredients 8

1/2 ts Salt
2 tb Evaporated milk
16 oz Cherries;tart, canned, drain
4 Veal cutlets; lean *
1/8 ts Pepper; white
1 tb Vegetable oil
1/4 c Red wine
Parsley

Steps:

  • * Veal cutlets should weigh about 6 oz each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ 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.

Nutrition Facts : Calories 69 calories, Fat 3.5073346875 g, Carbohydrate 3.0444225 g, Cholesterol 4.5675 mg, Fiber 0.300899999380112 g, Protein 1.25733 g, SaturatedFat 0.901449711234375 g, ServingSize 1 1 Serving (179g), Sodium 19.60475 mg, Sugar 2.74352250061989 g, TransFat 0.0959954298468755 g

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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