VEAL CUTLETS WITH MUSHROOMS AND TOMATOES
From Bon Appetit Quick and Delicious, 2000. I love veal and don't want to lose this recipe. I haven't made it yet.
Provided by Oolala
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
- Add garlic and rosemary, stir 30 seconds.
- Add mushrooms; cover pan and cook for 5 minutes, stirring occasionally.
- Uncover and saute until mushrooms are golden brown, about 5 minutes longer.
- Add tomatoes and cook until softened, about 5 minutes. Set aside,.
- Sprinkle veal with salt and pepper and dust with flour.
- Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
- Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
- Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
- Add mushroom mixture and stir to blend.
- Season sauce to taste with salt and pepper and spoon over the veal.
Nutrition Facts : Calories 356.2, Fat 22.1, SaturatedFat 5.2, Cholesterol 93, Sodium 354, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 27
SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE
Steps:
- Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.
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.
MUSHROOM VEAL CUTLETS WITH TOMATOES
Make and share this Mushroom Veal Cutlets With Tomatoes recipe from Food.com.
Provided by David04
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
- Add garlic and rosemary, stir 30 seconds.
- Add mushrooms.
- Cover pan and cook for 5 minutes, stirring occasionally.
- Uncover and saute another 5 minutes until mushrooms are golden brown.
- Add tomatoes and cook another 5 minutes until soft. Set aside.
- Season veal with salt and pepper and dust with flour.
- Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
- Add half of the veal and saute until brown, about 2 minutes per side.
- Transfer veal to a warm platter and cover with foil to keep warm.
- Cook remaining veal.
- Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
- Add mushroom mixture and blend together.
- Season sauce to taste and spoon over the veal.
Nutrition Facts : Calories 220.3, Fat 12.5, SaturatedFat 3.2, Cholesterol 62, Sodium 236.2, Carbohydrate 5.8, Fiber 1.3, Sugar 2.8, Protein 18.1
VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE
This was in this mornings AGE weekend magazine. We can get lovely veal cutlets at the supermarket right now, and we love all the other flavours in this, so this will be dinner tomorrow night! I'd like to add, I made this and found it to be excellent.
Provided by JustJanS
Categories Veal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
- Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
- Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
- Set aside and keep warm.
- Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
- Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
- Any remaining sauce can be frozen for later use.
Nutrition Facts : Calories 134.9, Fat 11.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 331.7, Carbohydrate 6.8, Fiber 2.3, Sugar 3.5, Protein 3.1
VEAL CUTLETS WITH WILD MUSHROOMS
DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.
Provided by Dr. Jenny
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
- In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
- Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
- Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.
Nutrition Facts : Calories 307.9, Fat 10.4, SaturatedFat 4.3, Cholesterol 18.8, Sodium 121, Carbohydrate 33.9, Fiber 3.1, Sugar 4.2, Protein 8.6
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