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Veal Cutlets Verde

food.master's picture
Ingredients
  Veal cutlets 720 Gram (Six 120 Gram Each Pieces)
  Egg 1
  Milk 60 Milliliter
  All purpose flour 125 Milliliter
  Seasoned bread crumbs 250 Milliliter
  Oil 60 Milliliter
  Butter 45 Milliliter
  Garlic 1 Clove (5 gm), minced
  All purpose flour 30 Milliliter
  Veal stock/Chicken stock 500 Milliliter
  Peas 250 Milliliter
  Salt To Taste
  Pepper To Taste
Directions

Pound the cutlets with a meat mallet thin.
Mix the egg with milk.
Dust with 1/2 cup of flour, dip into egg wash, and dredge in bread crumbs.
Heat the oil in a skillet and fry the cutlets to golden brown on each side.
Reserve hot.
Heat the butter along with the garlic.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the stock, peas and seasonings.
Simmer until sauce thickens.
Pour in a food processor and process until smooth.
Plate the cutlets and cover with sauce.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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