Veal Cutlets Oriental Recipe


Cooking Time20 MinDifficulty LevelMedium
Health IndexHealthy++Cuisine
Main IngredientInterest Group


 Veal cutlets4
 Hot cooked rice1
 Fat3 Tablespoon
 Celery1⁄2 Cup (8 tbs), chopped
 Onion1⁄4 Cup (4 tbs), chopped
 Mushrooms1⁄2 Cup (8 tbs), sliced
 Soy sauce3 Tablespoon
 Hot water1 Cup (16 tbs)
 Cornstarch1 Tablespoon
 Slivered almonds1⁄2 Cup (8 tbs), toasted


1. Dip veal cutlets in flour.
2. Heat fat in a skillet over medium high-heat. Brown veal until lightly browned on both sides. Remove veal.
3. Add celery, onion and mushrooms to pan. Cook until limp but not browned. Return veal to pan.
4. Add soy souce. Dissolve bouillon cube in hot water. Add 1/2 cup bouillon to skillet. Turn heat to low. Cover and simmer 30 minutes.
5. Combine remaining 1/2 cup bouillon and cornstarch. Stir into veal mixture. Cook, stirring constantly, until clear and thickened. Stir in almonds.
6. Serve over hot cooked rice.