Veal Schnitzel With Kidneys Recipe
Are you looking for an awesome Veal Schnitzel With Kidneys recipe? If you have plenty of Meat Meatloaf on hand then Veal Schnitzel With Kidneys is the thing to make. Dish up this Veal Schnitzel With Kidneys for a meal today and see it simply vanish.
Ingredients
4 six-ounce veal cutlets
Flour for dredging
6 tablespoons butter
2 veal kidneys
8 large mushroom caps
1/2 cup canned bouillon
1/2 cup dry white wine
Salt and freshly ground black pepper to taste
Directions
1. Pound the cutlets lightly until very thin. Dredge with the flour.
2. Heat four tablespoons of the butter, add the cutlets and brown on both sides. Remove to a warm platter.
3. Trim the kidneys and remove the hard core of fat in centers. Cut each kidney into eight slices.
4. Add the remaining butter to the pan, add the kidneys and mushrooms and cook over high heat for only two or three minutes, until brown. Garnish each cut let with two slices of kidney and two mushroom caps.
5. Add the bouillon and wine to the pan and boil until reduced one-half. Season with salt and pepper and pour over the meat.
2. Heat four tablespoons of the butter, add the cutlets and brown on both sides. Remove to a warm platter.
3. Trim the kidneys and remove the hard core of fat in centers. Cut each kidney into eight slices.
4. Add the remaining butter to the pan, add the kidneys and mushrooms and cook over high heat for only two or three minutes, until brown. Garnish each cut let with two slices of kidney and two mushroom caps.
5. Add the bouillon and wine to the pan and boil until reduced one-half. Season with salt and pepper and pour over the meat.
