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Thursday, July 1, 2010

recipe for veal cutlets

Since I made veal shank last night, I will share a recipe for veal cutlets:

Melt 2 tbsp butter in a cast iron skillet. Whisk in 2 tbsp flour*. Add 1 cup chicken stock (or veal stock), 1 cup milk. Keep whisking; add flour if you want it thicker. Add a little lemon juice, white wine, italian seasoning. Add flour to compensate.

*OR 1 tbsp cornstarch if you prefer.

Heat olive oil in a cast iron skillet, dredge the cutlets in flour, and brown on both sides. Turn off heat, remove cutlets, pour off the oil, return cutlets, pour sauce* over them. Into the oven at 350.

*Alternately, you could pour your favorite spaghetti sauce over them, and top with mozzarella and parmesan cheese.

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