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Veal Cutlets, Oriental

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Ingredients
  Veal cutlets 4 (French)
  Flour 1⁄2 Cup (8 tbs)
  Fat 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon
  Chicken bouillon 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
Directions

GETTING READY
1. Season flour with salt and pepper.
2. Dredge the steaks with seasoned flour.

MAKING
3. In a large Dutch oven or casserole, heat the shortening.
4. When the fat is hot, sear the steaks on both sides.
5. Remove the veal onto a platter.
6. Add celery, onions and mushrooms to the fat in the casserole and sauté till soft.
7. Return the veal steaks to the casserole.
8. Add soy sauce and ½ cup of bouillion.
9. Cover the skillet and reduce the flame to low.
10. Simmer meat for 30 minutes until meat is tender.
11. Remove steaks onto a serving platter.
12. To thicken the broth, combine the cornstarch with remaining bouillon and stir into the sauce in the casserole.
13. Simmer for about 5 minutes, stirring constantly until the sauce has thick
14. Finally stir in the almonds.

SERVING
15. Arrange a steak over a bed of hot rice.
16. Spoon the sauce over the steak.
17. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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