Best 8 Veal Cutlets With Mushrooms And Tomatoes Recipes

JäGERSCHNITZEL (PORK OR VEAL CUTLETS IN MUSHROOM GRAVY)

Steps:

• Heat oil in a large skillet over medium high heat.
• Pound cutlets with a meat tenderizer to flatten them; season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with the bread crumbs that have been combined with the flour.
• Place cutlets into skillet and fry until golden brown (1-2 minutes on each side); do NOT turn more than once as you will end up losing the coating if you turn too often.
• Remove the meat from the skillet and drain on paper towels; keep the meat warm in the oven while you make the gravy.
• Sauté bacon and onions until golden brown; add tomato paste and mushrooms, and sauté over a low heat until mushrooms are cooked; add wine, water and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream; pour gravy over Schnitzel just before serving.

VEAL WITH MUSHROOM-WINE SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

VEAL CUTLETS WITH MUSHROOMS AND TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy, large saucepan over medium-high heat.
• Add garlic and rosemary, stir 30 seconds.
• Add mushrooms; cover pan and cook for 5 minutes, stirring occasionally.
• Uncover and saute until mushrooms are golden brown, about 5 minutes longer.
• Add tomatoes and cook until softened, about 5 minutes. Set aside,.
• Sprinkle veal with salt and pepper and dust with flour.
• Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
• Add half of the veal and saute until brown and cooked through, about 2 minutes per side.
• Transfer veal to a warm platter and tent with foil to keep warm. Repeat with remaining veal.
• Add broth and wine to pan and boil until reduced by half, scraping up the browned bits, about 4 minutes.
• Add mushroom mixture and stir to blend.
• Season sauce to taste with salt and pepper and spoon over the veal.

SAUTEED VEAL CUTLETS WITH SUN-DRIED TOMATO PUREE

Steps:

• Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

VEAL CUTLETS WITH TOMATO AND BASIL SAUCE

Steps:

• Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

MUSHROOM VEAL CUTLETS WITH TOMATOES

Steps:

• Heat 2 tbsp olive oil in a large saucepan over medium-high heat.
• Add garlic and rosemary, stir 30 seconds.
• Add mushrooms.
• Cover pan and cook for 5 minutes, stirring occasionally.
• Uncover and saute another 5 minutes until mushrooms are golden brown.
• Add tomatoes and cook another 5 minutes until soft. Set aside.
• Season veal with salt and pepper and dust with flour.
• Heat 1 tablespoons of oil in heavy large skillet over medium-high heat.
• Add half of the veal and saute until brown, about 2 minutes per side.
• Transfer veal to a warm platter and cover with foil to keep warm.
• Cook remaining veal.
• Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits.
• Add mushroom mixture and blend together.
• Season sauce to taste and spoon over the veal.

VEAL CUTLETS WITH WILD MUSHROOMS

Steps:

• Place the veal cutlets between 2 pieces of parchment paper or plastic wrap. Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch. In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper. Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
• In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat. When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes. Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
• Add more butter if needed and add the mushrooms to the pan. Saute, stirring often, until softened and lightly browned, 4-5 minutes. Stir in the sherry, stock, and tomato paste. Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes. Remove from the heat and stir in the cream.
• Transfer the veal to individual plates and top with the mushroom sauce. Serve at once.