Prep 10 mins
Cook 41 mins
Very light tasting veal dish....one I can have while I'm on a diet! Something to look forward to other than chicken or fish. :)
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 1⁄2 lbs veal cutlets (1/4 inch thick)
- 1 garlic clove, halved
- 2 tablespoons olive oil
- 1⁄2 cup chablis wine
- 1⁄2 cup beef consomme, canned diluted
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
- Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
- Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Transfer veal to a serving platter and sprinkle with freshly chopped parsley.
My new B-day dish! Or "How to please a picky veal eater". Boy, did I change proportions: to feed 2, I used half the given ingredient amounts through the veal (and had leftover breading mix), then, because I cooked half my veal in one 12" skillet and half in my Le Creuset 6-1/2-qt dutch oven to let each slice of veal cutlet claim its own space in the skillet, I used the full recipe amounts for the sauce in each pot. That's right: I quadrupled the amount of sauce for the amount of veal; that was very, very wise on my part. We still need to work on the amount of cooking time, as our veal was overcooked by my standards; however, the recipe allows one to put all simmering ingredients in one bowl in advance, which means DH can cook this for me on my birthday for a Veal Lover's Birthday meal. In my first attempt I used pre-minced garlic, which was a pain to remove from the pan and the browned veal. In my second attempt, I used granulated garlic. Next time, I would use 1 garlic clove, as the recipe requested; that can't be too difficult to remove, can it? I was confused by the use of beef consomme, yet instructed to dilute it; I did not do that, and we were happy with the end result.
Good recipe. I used pork instead of veal. made for Best of 2012.