Veal Cutlets in Wine Sauce
Yield
8 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
veal cutlets
(8 oz .ea.) |
*
|
| 2 | tablespoons |
margarine
(butter browns too fast) |
|
| 1 | x |
salt and black pepper
|
*
|
| Wine sauce | |||
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
beef bouillon granules
|
|
| 2 | cups |
milk
|
|
| ¼ | cup |
white wine
or alcohol free wine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
veal cutlets
(8 oz .ea.) |
*
|
| 3E+1 | ml |
margarine
(butter browns too fast) |
|
| 1 | x |
salt and black pepper
|
*
|
| Wine sauce | |||
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
beef bouillon granules
|
|
| 473 | ml |
milk
|
|
| 59 | ml |
white wine
or alcohol free wine |
*
|
Directions
Cook veal cutlets in margarine in medium heat frying pan, browning both sides well.
Sprinkle with salt and pepper and 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 tablespoon sauce onto center of 8 warm dinner plates.
Place veal cutlet on top.
Divide remaining sauce over top. Serves 8
