Cutlets & Veggies in Wine Reduction Sauce |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is so savory. Smells wonderful and tastes the same. Serve with wild rice and crusty bread and a nice Shiraz. You can substitute the veal with beef round steak or pork chops. Ingredients:
2 lbs small veal cutlets |
1/4 cup flour |
1 tablespoon cajun spices |
2 tablespoons vegetable oil |
2 cups chicken stock |
1/2 cup dry white wine |
1/2 cup onion, chopped |
1 teaspoon thyme |
2 bay leaves |
1 cup carrot, chopped into 1 inch pieces |
1 1/2 cups fresh green beans, cut in half |
1 (14 ounce) can baby corn |
1 tablespoon parsley, finely chopped |
Directions:
1. Toss cutlets in combined flour & cajun spice; shake away excess flour mixture. Reserve excess flour mix.
2. Heat oil in large saucepan. Cook cutlets in batches until brown on both sides. Remove from pan.
3. Stir reserved flour mixture into pan; stir over medium/high heat until bubbling. Remove from heat and gradually stir in chicken stock and wine. Stir over medium heat until sauce boils and thickens.
4. Return cutlets to pan. Stir in onion, thyme & bay leaves; simmer, covered for 20 minutes, stirring occassionaly.
5. Stir in carrots, beans and corn; simmer covered, about 15 minutes or until cutlets & vegetables are tender.
6. Discard bay leaves and stir in parsley.
7. ** if your sauce pan isn't large enough, after you've thickened the stock & wine, remove to large baking dish. Put in all rest of ingrediants and bake at 375° for 40 minutes.
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