You are here

Veal Cutlets

chef.tim.lee's picture
Ingredients
  Boneless veal cutlets 4
  Garlic 1 Clove (5 gm), minced (Small Ones)
  Cooking oil 1 Teaspoon
  Chicken bouillon cubes 1
  Dried oregano leaves 1⁄2 Teaspoon, crushed
  Cornstarch 1 Teaspoon
  Snipped parsley 1 Tablespoon
  Shredded mozzarella cheese 2 Tablespoon
Directions

Pound veal to 1/4 to 1/8 inch thickness.
Sprinkle lightly with salt.
In 8-inch skillet brown the veal and garlic quickly in oil.
Dissolve bouillon cube in 1/2 cup boiling water.
Add oregano; pour over meat.
Reduce heat.
Simmer, covered, 10 to 12 minutes.
Remove meat; keep warm.
Combine cornstarch and 1 tablespoon cold water; add to pan juices.
Cook and stir till thickened and bubbly.
Spoon over meat.
Sprinkle with parsley and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.155265
Average: 4.2 (19 votes)