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  • Veal Home Chef Style

    1 vote
    Veal Home Chef Style
    Prep time:
    Cook time:
    Servings: 4
    by Nazzareno Casha
    65 recipes
    		 >
    Method Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet. Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

    Ingredients

    • 600g veal escallops, 1/4 inch thick
    • 750ml veal stock or chicken stock
    • 240ml white wine
    • 4 tablespoons butter, divided
    • 300g thinly sliced mushrooms
    • 180g thinly sliced sun-dried tomatoes, packed in oil, patted dry
    • 60g minced shallots
    • 60g all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 335g diced tomatoes
    • 50g thinly sliced fresh basil leaves

    Directions

    1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
    2. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
    3. Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
    4. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
    5. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

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