This is a very simple recipe for a super tasting veal cutlet. You can easily substitute chicken for the veal.
Coat veal pieces in flour on one side only, shaking off excess. Heat oil in large skillet over medium-low heat, not allowing oil to burn. Add medallions (flour side down), not moving them, until browned on bottom, or about 1-1/2 minutes. Flip and cook second side until no longer pink or about 30 seconds.
Transfer cutlets to platter and tent lightly with foil to keep warm. Repeat with additional medallions adding an additional 1 tbs of olive oil for each batch.
Once veal is removed from pan, use a little white wine to release brown bits and add shallots, sauteing until soft. Add garlic and saute until garlic is aromatic, but not burned. Add the chicken broth and remaining wine, cooking until reduced by one half.
Remove pan from heat and whisk in cream and cold butter one piece at a time. Reheat to boiling, add meat, and cook for about one minute. Transfer meat to plate and pour remaining liquid over meat.
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Serving Size: 1 Serving (1019g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1039 | ||
Calories from Fat: 535 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.4g | 79 % | |
Saturated Fat 28.7g | 144 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 232.3mg | 71 % | |
Sodium 2806.6mg | 97 % | |
Potassium 1072.2mg | 28 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 63.9g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1039
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