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Succulent Veal Cutlets

Diet.Chef's picture
  Veal curlers 1 Pound
  All-purpose flour 3 Tablespoon, divided
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Reduced calorie margarine 1 Tablespoon (Divided)
  Shredded zucchini 1⁄2 Cup (8 tbs)
  Sliced green onions 2 Tablespoon
  Minced fresh rosemary 1 Teaspoon
  Chicken bouillon granules 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Skim milk 1⁄4 Cup (4 tbs)
  Dry vermouth 1 Tablespoon

Trim fat from curlers.
Place between 2 sheers of wax paper, flatten to 1/8-inch thickness, using meat mailer or rolling pin.
Combine 2 tablespoons flour and pepper; stir well.
Dredge cutlets in flour mixture.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine.
Place over medium-high heat until hot.
Add cutlets; cook 2 minutes on each side or until browned.
Remove from skillet; drain on paper towels.
Set aside.
Wipe drippings from skillet with a paper towel.
Add remaining 1 teaspoon margarine to skilet; place over medium heat until hot.
Add zucchini and green onions; saute until crisp-tender.
Stir in rosemary, remaining flour, bouillon granules, water, milk, and vermouth.
Cook, stirring constantly, 2 minutes or until thickened.
Add cutlets, simmer 5 minutes or until thoroughly heated.

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