Veal Cutlets Madeira

Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Blend the crumbs, flour and seasonings in a shallow bowl.
  • Dredge cutlets in the mixture.
  • Heat a large skillet with the oil and 1 tablespoons of the butter.
  • When the butter is melted, saute the cutlets until lightly browned on both sides.
  • Transfer the cutlets to a casserole dish.
  • Preheat the oven to 350 degrees F.
  • Add the remaining butter to the skillet, heating until foamy, and pour in the Madiera.
  • Stir to pick up any browned particles and cook for about 30 seconds more on medium-low heat.
  • Pour the butter-wine mixture over the cutlets and bake for 20 minutes at 350 degrees F.
  • Serve over a bed of rice.
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RECIPE MADE WITH LOVE BY

@Oolala
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@Oolala
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"Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice."
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  1. Oolala
    Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice.
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