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Veal Cutlets Oriental

10min.chef's picture
Ingredients
  Veal cutlets 4
  Flour 1
  Hot cooked rice 1
  Fat 3 Tablespoon
  Celery 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Soy sauce 3 Tablespoon
  Chicken 1
  Hot water 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
Directions

1. Dip veal cutlets in flour.
2. Heat fat in a skillet over medium high-heat. Brown veal until lightly browned on both sides. Remove veal.
3. Add celery, onion and mushrooms to pan. Cook until limp but not browned. Return veal to pan.
4. Add soy souce. Dissolve bouillon cube in hot water. Add 1/2 cup bouillon to skillet. Turn heat to low. Cover and simmer 30 minutes.
5. Combine remaining 1/2 cup bouillon and cornstarch. Stir into veal mixture. Cook, stirring constantly, until clear and thickened. Stir in almonds.
6. Serve over hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Cook Time: 
20 Minutes

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