Prep 30 mins
Cook 35 mins
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.
- 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
- Toss cutlets in combined flour & cajun spice; shake away excess flour mixture. Reserve excess flour mix.
- Heat oil in large saucepan. Cook cutlets in batches until brown on both sides. Remove from pan.
- 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.
- Return cutlets to pan. Stir in onion, thyme & bay leaves; simmer, covered for 20 minutes, stirring occassionaly.
- Stir in carrots, beans and corn; simmer covered, about 15 minutes or until cutlets & vegetables are tender.
- Discard bay leaves and stir in parsley.
- ** 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.