California Veal Cutlets Recipe
Ingredients
| Veal cutlets | 1 pound | |
| All-purpose flour - 3 tablespoons, divided | ||
| Vegetable cooking spray | ||
| Margarine | 2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Chicken-flavored bouillon granules - 1/2 teaspoon | ||
| Unsweetened orange juice - 2 tablespoons | ||
| Dried tarragon | 1/2 Teaspoon | |
| Avocado slices - 8 thin | ||
| Orange - 1 small, divided into 12 sections | ||
Directions
GETTING READY
1) Remove excess fat from curlets.
2) Between 2 sheets of wax paper, place the cutlets.
3) Using a meat mailer or rolling pin, flatten cutlets to 1/8-inch thickness
MAKING
4) Coat the cutlets with 2 tablespoons flour.
5) Take a large skillet and coat it with cooking spray or margarine.
6) Place it over medium-high heat until hot.
7) Add cutlets to the skillet,- cook 2 minutes on each side or until browned.
8) Remove from skillet, and drain on paper rowels; keep aside.
9) With a paper towel, wipe skillet dry.
10) Add remaining flour, water, bouillon granules, orange juice, and dried whole tarragon ro skillet.
11) Cook, stirring constantly, 2 minutes or until thickened.
12) Add cutlets to the sauce; cook until thoroughly heated.
SERVING
13) In a platter, transfer the cutlets top with avocado slices and orange sections.
14) Garnish with fresh tarragon sprig, if desired.
15) Serve warm with green salad and bread.
1) Remove excess fat from curlets.
2) Between 2 sheets of wax paper, place the cutlets.
3) Using a meat mailer or rolling pin, flatten cutlets to 1/8-inch thickness
MAKING
4) Coat the cutlets with 2 tablespoons flour.
5) Take a large skillet and coat it with cooking spray or margarine.
6) Place it over medium-high heat until hot.
7) Add cutlets to the skillet,- cook 2 minutes on each side or until browned.
8) Remove from skillet, and drain on paper rowels; keep aside.
9) With a paper towel, wipe skillet dry.
10) Add remaining flour, water, bouillon granules, orange juice, and dried whole tarragon ro skillet.
11) Cook, stirring constantly, 2 minutes or until thickened.
12) Add cutlets to the sauce; cook until thoroughly heated.
SERVING
13) In a platter, transfer the cutlets top with avocado slices and orange sections.
14) Garnish with fresh tarragon sprig, if desired.
15) Serve warm with green salad and bread.
Chef
