Braised Veal Cutlets Recipe

Origin: Britain Period: Traditional

How to Make: Braised Veal Cutlets

Ingredients:

75g butter
4 veal cutlets (about 200g each), trimmed
100g cooked ham, chopped
1 tbsp onion, chopped
1 tsp fresh parsley, finely chopped
salt and freshly-ground black pepper, to taste
150ml red wine

Braised Veal Cutlets Preparation:

Method:

Melt 60g of the butter in a frying pan and use to cook the veal until golden brown on both sides. Remove the meat and set aside then fry the ham and onion for about 5 minutes, or until the onion is beginning to turn golden brown then stir in the parsley and season well.

Arrange the veal cutlets in a casserole dish then arrange the ham and onion mixture over the top. Pour in the red wine then add just enough water to come half way up the meat. Cover with a tight-fitting lid then transfer to an oven pre-heated to 170°C and cook for about 45 minutes. Remove the cutlets and set aside to keep warm then bring the remaining contents of the casserole to a boil and cook until reduced slightly. Just before serving, stir the remaining butter into the sauce, return the veal cutlets to the casserole then turn onto a warmed serving plate and serve immediately.

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