Veal cutlets in wine sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Veal cutlets about 8 oz .ea. | |
| 2 | tablespoons | Margarine (butter browns too fast) |
| Salt, sprinkle | ||
| Pepper, sprinkle | ||
| ¼ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1/16 | teaspoon | Pepper |
| 1 | tablespoon | Beef bouillon powder |
| 2 | cups | Milk |
| ¼ | cup | White wine (or alcohol free wine) |
Directions
WINE SAUCE:
Cook veal cutlets in margarine in frying pan. Brown both sides well.
Sprinkle with salt and pepper. Add more margarine as needed. Transfer to another container to keep warm. WINE SAUCE: Melt butter in same frying pan. Mix in flour, salt, pepper and bouillon powder. Stir in milk and wine until it boils and thickens. Spoon 2 tbsp. sauce onto center of 8 warm dinner plates. Place veal cutlet on top. Divide remaining sauce over top. Serves 8 Typed in MMFormat by cjhartlin@... Source: Company's Coming Dinners of the World.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 7, 1998