Party Veal Recipe
Description: This decadent dish is a cherished favorite of my husband’s, reserved only for special occasions when we have guests over due to its rich and indulgent nature. Thin veal cutlets are coated in a savory sauce infused with mushrooms, onions, and a splash of dry white wine, creating a symphony of flavors that is sure to impress any dinner party.
Recipe Category: Veal
Keywords: Vegetable, Meat, < 30 Mins, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 568
- Fat Content: 39.6g
- Saturated Fat Content: 22.1g
- Cholesterol Content: 236.3mg
- Sodium Content: 217.4mg
- Carbohydrate Content: 10.7g
- Fiber Content: 0.8g
- Sugar Content: 1.7g
- Protein Content: 36.8g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Flour |
| 1/4 | Butter |
| 2 | Mushrooms |
| 1/2 | Onion |
| 1 | Dry white wine |
| 1/2 | Fresh lemon juice |
| 1 | Salt |
| 1 | Black pepper |
| NA | Garlic powder |
Instructions:
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Prepare Veal: Begin by either purchasing the thinnest veal cutlets available or tenderize thicker ones by pounding them until they reach the desired thinness.
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Dredge Veal: Cut the veal into serving-sized pieces and lightly coat them in flour, ensuring an even coating on all sides.
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Saute Veal: In a large skillet, melt the butter over medium-high heat. Once hot, add the dredged veal cutlets to the skillet and sauté them quickly until they are golden brown on both sides. Remove the cooked veal from the skillet and keep them warm in a low oven while preparing the sauce.
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Prepare Sauce: In the same skillet used for cooking the veal, add the sliced onions and mushrooms. Saute them over high heat until they are tender and golden brown.
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Deglaze Pan: Pour in the dry white wine, scraping the bottom of the skillet to loosen any browned bits that may have formed during cooking. Allow the wine to reduce slightly.
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Add Cream: Reduce the heat to medium and pour in the cream. Stir the sauce continuously until it thickens to your desired consistency.
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Season: Stir in the fresh lemon juice and season the sauce with salt, black pepper, and garlic powder to taste. Adjust the seasoning according to your preference.
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Assemble: Arrange the sautéed veal cutlets on a serving platter, then generously pour the prepared sauce over them, ensuring each piece is coated evenly.
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Garnish: For an extra touch of freshness and color, garnish the dish with freshly chopped parsley before serving, if desired.
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Serve: Present the party veal immediately, alongside your choice of rice or noodles to soak up the flavorful sauce. Sit back and bask in the compliments and raves from your impressed guests as they indulge in this exquisite culinary creation. Enjoy the company and the delicious meal! 🍽️🎉
