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French Veal Cutlets

Western.Chefs's picture
  Veal cutlet 2 Pound (1/2 Inch Thick)
  Flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Minced onion 1 1⁄3 Cup (21.33 tbs)
  Fat/Salad oil 3 Tablespoon
  Minced parsley 2 Tablespoon
  Paprika 1 Teaspoon
  Prepared mustard 2 Teaspoon
  Bouillon cube 1
  Boiling water 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Cold water 1 1⁄2 Tablespoon

Flatten the cutlet with a mallet to about 1/4" thickness, or have butcher do this for you.
Then cut into 6 pieces for serving.
Sprinkle with 1 tablesp of the flour and 1/2 teasp of the salt which have been combined.
Saute the onion in 2 tablesp of the fat until tender.
Remove the onion and add remaining 1 tablesp fat to the fat in the skillet.
Then saute the veal in it until golden brown on both sides.
Add onion, parsley, paprika, mustard, and bouillon cube which has been dissolved in the boiling water.
Cover and simmer over low heat for 45 min or until veal is tender.
Remove veal to a hot platter.
Add sour cream to liquid in the skillet.
Heat thoroughly, then stir in remaining 1/4 teasp salt, remaining 1 tablesp flour and the cold water which have been combined.
Cook, stirring until thickened.
Then pour over the veal slices.

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French Veal Cutlets Recipe