Friday, May 24, 2013
Veal with White Wine
White wine dresses up these already elegant veal cutlets. They're breaded and then fried for a mouth-watering taste. Serve with risotto or wild rice.
At a glance
2 - 3 lb. veal cutlets, pounded to 1/4 inch
2 tbsp. olive oil
1 cup seasoned breadcrumbs
1/2 cup white wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated
>Heat oil in a skillet. Dredge veal through breadcrumbs and brown in oil. Reduce heat and add wine and parsley. Allow simmering for 20 minutes over low heat. Sprinkle with Parmesan cheese just before serving.
Ready in 35 min