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Category: Beef
Prep Time: Cook Time: Total Time:
4 to 6 veal cutlets
2 cups buttermilk
Salt and pepper to taste
1/3 pound pasta (egg noodles or penne)
1 bunch asparagus, tips only, or 1 cup frozen peas
1/3 cup sun-dried tomatoes or 12 small tomatoes, halved
1/4 cup minced fresh parsley
1 tablespoon light olive oil, plus more for pasta (divided use)
1 (1.6-ounce) package chicken gravy mix
1 1/2 cups water
1 tablespoon butter
3/4 cup dry white wine or vermouth
1 1/2 tablespoons Dijon mustard
2 tablespoons capers, drained
2 lemon wedges for garnish
One to three hours in advance, soak the cutlets in buttermilk, refrigerated. Remove, pat the cutlets dry and season with salt and pepper. (Discard buttermilk.)
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and return to a boil. Boil about 10 to 12 minutes or until tender. Add asparagus or peas and sun-dried tomatoes to the water during the last 2 minutes. (Fresh tomatoes should be added after draining the pasta.) Drain and return the hot pasta to the warm pan off the heat. Add the minced parsley and a drizzle of olive oil to prevent the pasta from sticking. Cover to keep warm.
Dissolve the chicken gravy mix in water and set aside.
Place a large nonstick pan over medium-high heat. Add butter and 1 tablespoon olive oil. When the oil is hot, add the cutlets and sear on both sides for about 1½ to 2 minutes per side. Remove and place in a warmed oven while searing the remaining cutlets.
Add more butter and oil to the pan, if needed, to saute the remaining cutlets.
After all the cutlets have been sautéed, pour the white wine into the hot pan and bring to a boil. Stir in the chicken gravy mixture. When thick, add the mustard, capers and more minced parsley, if desired. Remove the sauce from the heat. Add ½ cup of sauce to the pasta, toss and divide the pasta between 2 serving plates.
Arrange the cutlets on top of the pasta and drizzle some of the remaining sauce on top. Garnish with a lemon wedge and serve immediately.
Makes 2 servings.
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VEAL CUTLETS IN WHITE WINE SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
4 to 6 veal cutlets
2 cups buttermilk
Salt and pepper to taste
1/3 pound pasta (egg noodles or penne)
1 bunch asparagus, tips only, or 1 cup frozen peas
1/3 cup sun-dried tomatoes or 12 small tomatoes, halved
1/4 cup minced fresh parsley
1 tablespoon light olive oil, plus more for pasta (divided use)
1 (1.6-ounce) package chicken gravy mix
1 1/2 cups water
1 tablespoon butter
3/4 cup dry white wine or vermouth
1 1/2 tablespoons Dijon mustard
2 tablespoons capers, drained
2 lemon wedges for garnish
One to three hours in advance, soak the cutlets in buttermilk, refrigerated. Remove, pat the cutlets dry and season with salt and pepper. (Discard buttermilk.)
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and return to a boil. Boil about 10 to 12 minutes or until tender. Add asparagus or peas and sun-dried tomatoes to the water during the last 2 minutes. (Fresh tomatoes should be added after draining the pasta.) Drain and return the hot pasta to the warm pan off the heat. Add the minced parsley and a drizzle of olive oil to prevent the pasta from sticking. Cover to keep warm.
Dissolve the chicken gravy mix in water and set aside.
Place a large nonstick pan over medium-high heat. Add butter and 1 tablespoon olive oil. When the oil is hot, add the cutlets and sear on both sides for about 1½ to 2 minutes per side. Remove and place in a warmed oven while searing the remaining cutlets.
Add more butter and oil to the pan, if needed, to saute the remaining cutlets.
After all the cutlets have been sautéed, pour the white wine into the hot pan and bring to a boil. Stir in the chicken gravy mixture. When thick, add the mustard, capers and more minced parsley, if desired. Remove the sauce from the heat. Add ½ cup of sauce to the pasta, toss and divide the pasta between 2 serving plates.
Arrange the cutlets on top of the pasta and drizzle some of the remaining sauce on top. Garnish with a lemon wedge and serve immediately.
Makes 2 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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