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Veal And Carrots In Wine Sauce

southern.chef's picture
  Veal cutlet 4 Ounce
  All purpose flour 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Garlic powder 1 Dash
  Parsley flakes 1⁄4 Teaspoon, dried
  Butter/Margarine 2 Teaspoon
  Carrot 1 Large, scraped, thinly cut into diagonal slices
  Lemon juice 2 Tablespoon
  Dry white wine 2 Tablespoon

Remove and discard any excess fat from cutlet.
Place cutlet between 2 sheets of waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour and seasonings, mix well.
Dredge veal cutlet in flour mixture.
Set aside.
Place butter in an 8-inch square baking dish.
Microwave at HIGH for 35 seconds or until melted.
Place cutlet in baking dish, cover tightly with heavy-duty plastic wrap, and microwave at HIGH for 1 minute.
Turn cutlet over, add carrot, lemon juice, and wine, cover and microwave at MEDIUM (50% power) for 2 1/2 to 3 minutes.
Give dish a half-turn, cover and microwave at MEDIUM for an additional 2 1/2 to 3 minutes or until veal is tender and carrot is crisp-tender.

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