Veal Cutlets In Cream Food

VEAL CUTLETS IN CREAM

Steps:

• Pound veal between 2 sheets of plastic wrap with the flat surface of a mallet to flatten evenly.
• Melt butter in a large skillet and add the cutlets and cook 3-4 minutes on each side until golden brown.
• Remove cutlets from pan and and transfer to a warm platter and keep warm.
• Pour the stock into the pan juices; bring to a simmer. Stir in cream and bring to a boil.
• Crumble lovage and stir into sauce and then season with salt and white pepper.
• Spoon cream sauce over cutlets before serving.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.

VEAL CUTLETS IN CREAM SAUCE (LITE-BLEU)

Steps:

• In a large skillet, melt the oil and saute onion until tender and somewhat caramelized. Add red peppers, tomatoes and paprika, season with salt and black pepper, and saute for about 3 minutes. Add beef broth and simmer for 10-15 minutes.
• Meanwhile, season cutlets with salt and black pepper to taste and place in a shallow dish. Pour milk over top and sprinkle the cutlets with half the bread crumbs, turn over and repeat.
• Heat a non-stick skillet with the butter and oil. Saute' the cutlets for aproximately 2-3 minutes until cooked.
• Mix flour with the milk to make a thin paste. Pour mixture into the sauce and wisk to combine. Cook about 3-5 minutes until thickened.
• Serve cutlets atop the warmed noodles and pour sauce over top.

VEAL WITH PAPRIKA AND SOUR CREAM

Steps:

• Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
• Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
• Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
• Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
• Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.