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Receta Veal Home Chef Style
by Nazzareno Casha

Veal Home Chef Style



Method
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Malta Maltese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 600g veal escallops, 1/4 inch thick
  • 750ml veal stock or chicken stock
  • 240ml white wine
  • 4 tablespoons butter, divided
  • 300g thinly sliced mushrooms
  • 180g thinly sliced sun-dried tomatoes, packed in oil, patted dry
  • 60g minced shallots
  • 60g all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 335g diced tomatoes
  • 50g thinly sliced fresh basil leaves

Direcciones

  1. Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
  2. Heat 2 tablespoons of butter in large non stick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
  3. Pound the veal cutlets to 1/4-inch thickness, Combine flour, salt and pepper in shallow dish. Lightly coat the cutlets with seasoned flour.
  4. Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
  5. Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.