VEAL (OR PORK) CUTLETS WITH PAPRIKA
Make and share this Veal (Or Pork) Cutlets With Paprika recipe from Food.com.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce: saute onion in butter until tender.
- Add red peppers, tomatoes and paprika and saute for about 3 minutes.
- Add beef broth and simmer for 30 minutes.
- Mix flour with a little water to make a thin paste.
- Pour into sauce and stir.
- Cook about 3 minutes.
- Add cream and stir (do not boil).
- Meanwhile salt the cutlets and brown on both sides in butter or oil.
- Add a little water and braise, turning once or twice, about 5- 10 minutes until tender.
- Remove from heat.
- When sauce is finished, add the cutlets and heat for a few minutes.
- Don't let it boil.
- Serve with boiled or mashed potatoes and a steamed vegetable.
Nutrition Facts : Calories 338.1, Fat 28.4, SaturatedFat 17.7, Cholesterol 77.6, Sodium 953.9, Carbohydrate 18.2, Fiber 3.7, Sugar 7.3, Protein 4.6
VEAL CUTLETS WITH SPINACH AND PAPRIKA SAUCE
Categories Beef Leafy Green Sauté Low Carb High Fiber Dinner Spinach Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.
- Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.
VEAL LOIN WITH ARTICHOKES AND SPINACH WITH PAPRIKA SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the sauce, heat the olive oil in a small saucepan. Saute shallots, onion and red pepper until soft, about 5 minutes. Stir in paprika. Add chicken broth. Simmer until reduced to 1/2 cup. Remove from heat and whisk in yogurt. Season with pepper. Keep warm.
- Place artichoke hearts in a medium saucepan. Cover with water and add lemon juice. Simmer until tender, about 20 minutes. Cut each artichoke heart in quarters. Set aside. Heat 1 teaspoon of the olive oil in a large nonstick skillet. Add shallots and mushrooms and cook until soft, about 6 minutes. Add spinach and cook until wilted, about 4 minutes. Stir in bread crumbs, artichokes, salt and pepper. Set aside and keep warm.
- Heat the remaining teaspoon olive oil in a large nonstick skillet over medium-high heat. Add veal, in batches if necessary, and saute until just cooked through, about 3 minutes per side.
- Divide spinach mixture among 4 plates. Top with 2 pieces of veal. Spoon sauce over and serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1110 milligrams, Sugar 11 grams
VEAL WITH PAPRIKA AND SOUR CREAM
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
- Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
- Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
- Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
- Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams
VEAL CUTLETS IN CREAM SAUCE (LITE-BLEU)
A Lite-Bleu meal served with egg noodles. All Lite-Bleu recipes are meals or recipes that we designed for our weight loss diet. Please visit our homepage for more info.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, melt the oil and saute onion until tender and somewhat caramelized. Add red peppers, tomatoes and paprika, season with salt and black pepper, and saute for about 3 minutes. Add beef broth and simmer for 10-15 minutes.
- Meanwhile, season cutlets with salt and black pepper to taste and place in a shallow dish. Pour milk over top and sprinkle the cutlets with half the bread crumbs, turn over and repeat.
- Heat a non-stick skillet with the butter and oil. Saute' the cutlets for aproximately 2-3 minutes until cooked.
- Mix flour with the milk to make a thin paste. Pour mixture into the sauce and wisk to combine. Cook about 3-5 minutes until thickened.
- Serve cutlets atop the warmed noodles and pour sauce over top.
Nutrition Facts : Calories 304.1, Fat 11.2, SaturatedFat 3.5, Cholesterol 88.1, Sodium 136.4, Carbohydrate 28.2, Fiber 2.9, Sugar 4.9, Protein 22.3
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.
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