Succulent Veal Cutlets Recipe
Summary
MethodSaute
Ingredients
| 1 pound veal curlers | ||
| 3 tablespoons all-purpose flour, divided | ||
| Pepper | 1/4 Teaspoon | |
| Vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine, divided | ||
| Zucchini | 1/2 Cup (16 tbs), shredded | |
| Green onions | 2 Tablespoon, sliced | |
| Rosemary | 1 Teaspoon, minced | |
| 1/2 teaspoon chicken-flavored bouillon granules | ||
| Water | 1/2 Cup (16 tbs) | |
| Skim milk | 1/4 Cup (16 tbs) | |
| Dry vermouth | 1 Tablespoon | |
Directions
Trim fat from curlers.
Place between 2 sheers of wax paper, flatten to 1/8-inch thickness, using meat mailer or rolling pin.
Combine 2 tablespoons flour and pepper; stir well.
Dredge cutlets in flour mixture.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine.
Place over medium-high heat until hot.
Add cutlets; cook 2 minutes on each side or until browned.
Remove from skillet; drain on paper towels.
Set aside.
Wipe drippings from skillet with a paper towel.
Add remaining 1 teaspoon margarine to skilet; place over medium heat until hot.
Add zucchini and green onions; saute until crisp-tender.
Stir in rosemary, remaining flour, bouillon granules, water, milk, and vermouth.
Cook, stirring constantly, 2 minutes or until thickened.
Add cutlets, simmer 5 minutes or until thoroughly heated.
Place between 2 sheers of wax paper, flatten to 1/8-inch thickness, using meat mailer or rolling pin.
Combine 2 tablespoons flour and pepper; stir well.
Dredge cutlets in flour mixture.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine.
Place over medium-high heat until hot.
Add cutlets; cook 2 minutes on each side or until browned.
Remove from skillet; drain on paper towels.
Set aside.
Wipe drippings from skillet with a paper towel.
Add remaining 1 teaspoon margarine to skilet; place over medium heat until hot.
Add zucchini and green onions; saute until crisp-tender.
Stir in rosemary, remaining flour, bouillon granules, water, milk, and vermouth.
Cook, stirring constantly, 2 minutes or until thickened.
Add cutlets, simmer 5 minutes or until thoroughly heated.
Chef
