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Calling all veal cutlet recipes....

gastronomy | Jan 27, 200810:31 AM

I have a freezer full of indiviually wrapped thin veal cutlets. They seem to have already been pounded- I tried them last night after marinating in evoo, lemon, garlic, s & p. I cooked in a really hot non stick pan with some olive oil- about 2 min. per side and then removed them and added chopped onion, white wine, chicken broth and simmered- at the end I added some capers and lemon- put the veal back in for a min and plated- The flavor was excellent but the meat was kind of tough- any reasons why? I am also looking for ideas that dont include frying-


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