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Veal Cutlets In Peppercorn Sauce

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Ingredients
  Veal cutlets 1 Pound (1/4 Inch Thick)
  Cooking spray 1
  Canned beef broth 1 1⁄2 Cup (24 tbs) (Without Salt)
  Dry red wine 1⁄2 Cup (8 tbs)
  Green peppercorns 1 1⁄2 Tablespoon, drained
  Salt 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed (Large)
  Bay leaves 2
  Cornstarch 4 Teaspoon
  Water 2 Tablespoon
Directions

Trim fat from cutlets.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add veal; cook 3 minutes on each side or until browned.
Remove veal from skillet; drain and pat dry.
Wipe drippings from skillet.
Combine broth and next 5 ingredients in skillet; stir well.
Add veal.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until veal is tender.
Remove veal from skillet; set aside.
Remove bay leaves.
Combine cornstarch and water; add to broth mixture.
Cook, stirring constantly, until thickened.
Return veal to skillet; cook until heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Veal

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