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Veal Cutlet Recipe

 

 

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Veal Cutlet Recipe

Who doesn’t love a veal cutlet recipe that is tender, moist and delectable and from one of those fancy restaurants? But, you also create these same wonderful dishes at home; all you need to know is what ingredients those chefs use and how they prepare the meal. With the internet today, bringing us information from around the world you will be excited to learn how to prepare these unique dishes at home that you can serve to your dinner guests or family for any occasion.

For a delectable veal cutlet cordon bleu you will need:

  • 12 veal cutlets pounded to 1/8 inch thickness,
  • 6 thin slices of Swiss cheese,
  • 6 thin slices of ham,
  • a small amount of all purpose flour for coating,
  • 3 beaten eggs,
  • ¾ cup of bread crumbs,
  • ¾ cup of butter or margarine, and
  • salt and pepper to taste.

After you pound the veal; season with salt and pepper. Place one slice of ham and one slice of Swiss cheese on 6 veal slices. Place another veal slice on top and pound the edges together. Coat each veal stack with the flour, then dip into the beaten eggs and then coat with the bread crumbs. Fry each veal for around 10 minutes in the butter or margarine until desired doneness.

Another great veal cutlet recipe that is the same style as the one above but is a unique variation that will tantalize your taste buds is this one. You will need:

  • 8 veal cutlets,
  • 4 tablespoons of margarine or butter,
  • 4 chopped onions, and
  • 4 cups of diced mushrooms.

For the sauce you will need:

  • 8 tablespoons of butter or margarine,
  • 4 tablespoons of Italian seasoning, and
  • 1 cup of light cream.

For garnishment you can use parsley sprigs and pineapple slices. Pre-heat your oven to 350 degrees Fahrenheit. In a large skillet, heat the butter and brown the cutlets. Place the veal in a baking dish and bake for 20 minutes.

While the veal is baking, prepare your sauce. Melt the margarine or butter, add the onions and sauté until the onion is transparent, and then add the mushrooms and spices and sauté for around 5 minutes more. Slowly add the cream stirring constantly over low heat until sauce thickens. Pour the sauce over the veal cutlet and garnish. Serve while warm.

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