This is a tender meal with lots of flavor. It reminds me of a German Jagerschnitzel except the veal is not breaded but sautéed. It is covered with a wonderful sauce of mushrooms, onions, garlic and wine. I found this recipe on the internet at the “Taste of Home” web site. It appealed to me right away!
Pre heat oven to 160 degrees F. Place the veal on a cutting board. Using the meat tenderizer or hammer, pound the cutlets many times on both sides.
On a baking sheet, lightly flour the top side. Then sprinkle on some salt and pepper. Cut in half.
In a large nonstick pan, heat up 2 tablespoons of olive oil over medium heat. Add the veal in batches placing them seasoned side down. While sautéing, lightly flour and season with salt and pepper on the other side. Two minutes on the first side and one minute on the other side until no longer pink.
When the batches are done, place the veal on the baking sheet in the oven to keep warm.
In the same large pan, add 2 tablespoons of olive oil on medium heat. Add the mushrooms, onion, garlic and chives. Stir for one minute.
Add the wine and stir to loosen the browned bits from the pan. Cook and stir for another 4 minutes and turn off the heat. Add the chives and stir. Move the vegetables to the side of the pan. Add the veal and cover with the sauce.
Serve with your favorite vegetables. Feeds 4 people.
Ingredients
Directions
Pre heat oven to 160 degrees F. Place the veal on a cutting board. Using the meat tenderizer or hammer, pound the cutlets many times on both sides.
On a baking sheet, lightly flour the top side. Then sprinkle on some salt and pepper. Cut in half.
In a large nonstick pan, heat up 2 tablespoons of olive oil over medium heat. Add the veal in batches placing them seasoned side down. While sautéing, lightly flour and season with salt and pepper on the other side. Two minutes on the first side and one minute on the other side until no longer pink.
When the batches are done, place the veal on the baking sheet in the oven to keep warm.
In the same large pan, add 2 tablespoons of olive oil on medium heat. Add the mushrooms, onion, garlic and chives. Stir for one minute.
Add the wine and stir to loosen the browned bits from the pan. Cook and stir for another 4 minutes and turn off the heat. Add the chives and stir. Move the vegetables to the side of the pan. Add the veal and cover with the sauce.
Serve with your favorite vegetables. Feeds 4 people.