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veal - Veal Cutlets w/Wine + Garlic




Source of Recipe


link


Recipe Link: http://www.recipehound.com/Recipes/1715.html

List of Ingredients




veal - Veal Cutlets w/Wine + Garlic

3/4 lb veal cutlets
1/2 cup flour
3 Tbs butter
1 small onion, very finely chopped
3 cloves garlic, mashed
1 cup dry white wine
1 lemon
1/2 tsp marjoram
1 Tbs fresh parsley, chopped

Lightly pound the veal with a mallet on both sides till
it is as thin as you can get it without tearing. Season
the cutlets with salt and freshly ground black pepper.
Dredge them in flour; reserve the excess flour for
later use.
Melt the butter on medium in a large frying pan. Once
the butter bubbles have begun to subside, put in as
much veal as will fit without crowding the pan and fry
for 1 minute per side. Cook all the veal this way then
remove it from the pan.
Add the onion to the pan and fry, stirring occasionally,
till translucent, about 3 to 4 minutes. Add the garlic
and cook for 2 minutes. Mix in 1 Tbs of the dredging
flour and cook for another 2 minutes. Stir in the white
wine. Grate some of the zest of the lemon into the sauce,
then add its juice. Add the marjoram and parsley and
season with salt and pepper.
Bring to a low boil, then return the veal cutlets to the
pan. Heat the meat through for about 2 minutes. Serve
with new potatoes or rice and a delicate vegetable such
as asparagus.
Makes 4 servings.

Recipe