Veal Cutlets In Peppercorn Sauce
|Veal cutlets||1 Pound (1/4 Inch Thick)|
|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|
|Garlic||2 Clove (10 gm), crushed (Large)|
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.
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.