Celtnet Recipes directory - celtnet.org.uk


Welcome to the Celtnet Recipes Page for Braised Veal Cutlets

Braised Veal Cutlets Recipe

Origin: Britain      Period: Traditional



Share on Facebook
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


Celtnet recipes chicken recipe divider

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.

printer image printer-friendly version




Read: Recipe Articles and Reviews



Not the Recipe you were after?
Try our Comprehensive Recipe Search:
Powered by celtnet.org.uk

all words any word exact match


Add Celtnet Recipe: Braised Veal Cutlets to your online bookmark site:
Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your blinklist account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your delicious account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your digg account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your fark account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your furl account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your magnolia account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your newsvine account http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your reddit account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your simpy account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your spurl account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your myyahoo account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your shadows account Add http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets to your sync2it account Monitor http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-braised-veal-cutlets with Blogarithm Celtnet Braised Veal Cutlets Recipe

Celtnet Recipes - Braised Veal Cutlets Recipe

More British recipes...

More European recipes...

More main course recipes...

More Traditional recipes...

More recipes for Stews...

More recipes for Meat...

More recipes for Pork...

More ham recipes...

More veal recipes...

More braising recipes...



Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!

As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!



Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:



you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the One Million People campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store


If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!



Couldn't find what you were looking for? Search the web:



Why not join the Recipes discussion forum:

Celtnet Recipes Discussion Forum
Celtnet Recipes Home


Recipes

Starters

Starters

Fish Course

Fish Courses

Meat Course

Meat Courses

Here are a selction of recipes:

Grouse à la Normande ( Grouse à la Normande)
Riz au Gras ('Fat Rice')
A Chinese Balloon
African Guinea Fowl
Dziriat (Algerian Almond Tarts)
Muamba de Galinha (Angolan Chicken Muamba)
Angolan Feijoada
Apple-cinnamon Ham
Apricot-mustard Glazed Ham
Ardy Shouki (Artichoke Casserole)
Musakhkhan (Baked Chicken and Onions With Sumac)
Baked Chicken in Guava Sauce
Baked Chicken in a Peanut Sauce
Baked White Herrings
Beef à la Daube Le Maire
Beef Cameroon
Beef Pockets Stuffed with Wild Mushrooms
Nilaga (Beef Stew)
Beef Tapa
Beef Wellington
Ragout de Petits Pois (Beef and Pea Ragout)
Beef and Vegetable Kebabs on a Bed of Fettuccine
Beef in Bitter
Blanquette de Lapin (Blanquette of Rabbit)
Blanquette of Turkey
Boiled Beef and Carrots
Boiled Ham
Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce
Braised Meatballs
Braised Pork Loin with Cream and Caraway
Braised Sweetbreads
Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)
Bukharan Pilaf
Bulgar-stuffed Red Peppers
Burundian Beef and Greens in Peanut Sauce
Cabbage Jambalaya
Golubtsy (Cabbage Rolls with Millet)
Cajun Brew Pork'n'Beans
Carbonande de Sanglier (Carbonande of Wild Boar)
Casserole de Faisan (Casserole of Pheasant)
Tagen Hamam Bil Freek (Casserole of Pigeon with Hulled Grain)
Cephalonian Meat Pie
Cherry Glazed Ham
Chicken Bhuna Masala
Cyplenok Gorky (Chicken Gorky)
Chicken Marengo
Chicken Maryland with Corn Fritters
Chicken Merlot with Mushrooms
Chicken Pepper Soup
Chicken Rissoles
Chicken Simmered in Smen
Chicken Stuffed with Cheese, Ham and Orache
Chicken and Noodles Casserole
Chicken Imoyo (Chicken and Okra)
Chicken in Lettuce Leaves
Macarra with Citi (Chicken with Peanuts and Palm Oil)
Djej Matisha Mesla (Chicken with Tomatoes and Honey)
Gjellë me Arra të Ellit (Chicken with Walnuts)
Chilli Chicken Halloween Cauldrons
Christmas Suckling Pig
Kifta Lil Atfaal (Cinnamon Meatballs)
Civet de Lapin au Chocolat (Civet of Rabbit with Chocolate)
Classic German Burgers
Kontomire Stew (Coco Yam Leaf Stew)
Country Captain Chicken Breasts
Coupé-Coupé
Courgette Charlotte with Veal Sweetbreads and Ceps
Couscous de Timbuktu
Cranberry-orange Marmalade Glazed Ham
Cream Cheese Crockpot Chicken
Crockpot Brunswick Stew
Crockpot Chicken
Crockpot Chicken Cacciatore
Crockpot Chicken Chili
Crockpot Chicken Cordon Bleu
Crockpot Chicken in a Spicy Sauce
Crockpot Chili
Crockpot Corned Beef Hash
Crockpot Creole Black Beans
Crockpot Jambalaya
Crockpot Spanish Chicken
Dandelion Ravioli
Skoudehkaris (Djibouti Rice)
Duck with Black Olives
Duck with Tamarillo Sauce
Egusi with Efo
Kabob Egyptienne (Egyptian Kebabs)
Fidget Pie
Filé Gumbo
Fricassée of Guinea Fowl with Chillies
Fricassée of Turkey
Gai Pad Gratiem Prik Thai (Garlic and Pepper Chicken)
Forshmak (Georgian Minced Meat Soufflé)
Basturma II (Georgian Pomegranate Marinated Grilled Lamb)
Deutsches Beefsteak (German Beef Patties)
Gibelotte with Turkey
Gingersnap Pot Roast
Green Bean Bredie
Green Mole Glazed Ham
Groaty Pudding
Guava Glazed Ham
Guinea Hen with Chanterelles and Polenta
Hearty Russian Beetroot Soup
Heat Wave Chili
Herb-crusted Lamb with Creamy Morel Potatoes
Hindle Wakes
Kadhai Gosht
Kebab Koutbane
Kingdom of Fife Pie
Kyrgyz Baked Beef
Reshmi Gosht (Lamb Breast in Aromatic Sauce)
Lamb Chops with Green Herbs
Lamb Chump Chops with Pesto Sauce and Chickpea Mash
Lamb Noisettes with Bilberries
Lamb Paprikash
Lamb Pasanda
Lamb Shanks with Lentils
Khoreshte Kalal (Lamb Stew with Barberry Sauce)
Tagine bal Ghalmi wa Gharraa wa Na'Na' (Lamb Tagine with Courgette and Mint)
Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût)
Lazy Crockpot Chicken
Lemon Tarragon Chicken with Asparagus
Lemon-Soaked Pound Cake Dessert with Fruit and Chantilly Cream
Lemon-brined Turkey
Lemon-garlic Chicken
Lemon-scented Boar Chops with Chanterelles and Broad Bean Ragout
Maple Barbecued Chicken
Meatloaf with Indian Seasonings
Mediterranean Lamb in a Dijon Mustard Sauce
Memphis-style Barbecued Ribs
Meshoui (Moroccan Lamb)
Mushroom Bread Pudding
Mustard Schnitzel
Aaloo Gosht (Mutton Curry with Potatoes)
Nigerian Fried Rice
Nigerian Guinea Fowl Stew
Nigerian Jollof Rice
Nori-wrapped Mochiko Pork
Oluwombo
Oriental Chicken with Broccoli
Palava
Pan-roasted Chicken with Gorgonzola Chanterelles
Paupiettes of Venison
Penne alla Carbonara
Penne with Mushroom Cream Sauce
Persian Lamb Kebabs
Phane Stew
Faisan à la Crème Flambé (Pheasant Flambé with Cream)
Pollo Pibil (Pit-Smoked Chicken in Annatto Mariande)
Poschierte Fleischklöschen mit Zitrone-Soße (Poached Meatballs with Lemon Sauce)
Pork Ribs with Spiced Sauce
Pork Tenderloins with Adobo Sauce
Pork and Leek Yakniya (Pork and Leek Stew)
Karvarma-Kebap ot Sinsko Meso (Pork in Tomato Sauce)
Pork with Chillies and Pineapple
Pork with Saffron and Lemon
Potato Greens
Potatoes Baked with Chicken Hearts and Mushrooms
Praline Ham
Schneller Sauerbraten (Quick Sour Beef)
Rack of Lamb with Sénégal Pepper Emulsion
Raspberry Glazed Ham
Rhubarb and Pork Chop Casserole
Ruzz Bil Mukassarat (Rice with Nuts)
Roast Leg of Lamb Divine
Nyma Choma (Roast Meat)
Roast Pheasant with Cobnut Butter
Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly)
Roasted Rosemary Lamb
Rouladen des Rindfleisches (Roulade of Beef)
Rowan Jelly Glazed Ham
Salami of Partridge or Pheasant
Sauerkraut Hotdish
Shipwreck
Shredded Pork with Beansprouts
Sibirskie Pelmeni (Siberian Huskies)
Karabakh Khorovats (Skewered Pork with Pomegranate Syrup)
Sliced Pork with Jew's Ear Fungus
Slow Cooker Lemon Baked Chicken
Sosaties 2
South African Lamb Pilaff
Hochrippe Und Sauerkraut (Spareribs And Sauerkraut)
Spicy Vegetable Medley
Springtime Leg of Lamb
Steak and Mushroom Pudding
Steamed Pork-filled Courgette Flowers
Halupki (Stuffed Cabbage Rolls)
Stuffed Mushrooms Lucchese
Der Gefuellte Schweinebauch (Stuffed Pork Belly)
Angefüllte Schweinekoteletts (Stuffed Pork Chops)
Stuffed Pumpkin
Dolma Mshakla (Stuffed Vegetables)
Nidi di Rondine (Swallows' Nests)
Govjadina Tblisi i Griby (Tblisi Beef and Mushrooms)
Muu Tod Gra-tiem Prik Thai (Thai Garlic and Pepper Crusted Pork)
Traditional Cornish Pasty (Traditional Cornish Pastie)
Traditional Roast Turkey
Keleya Zaara (Tunisian Lamb with Saffron)
Tunisian Spiced Lamb Balls
Tunisian-style Chicken
Turkey à la King
Turkey Kiev
Turli Tava
Ukrainian Braised Beef Stuffed with Horseradish
Kalbfleisch-Koteletts mit Kapriolen (Veal Cutlets With Capers)
Saltimbocca (Veal Escalopes)
Kalbsschnitzel mit Joghurt (Veal Fillets with Yoghurt)
Kalbfleisch mit Schaf-Käse (Veal With Sheep's Cheese)
Kalbfleisch mit dem Kraut-Anfüllen (Veal with Herb Stuffing)
Vegetable-brined Turkey
Chicken Venezia (Venetian Chicken)
Venetianische Kalbfleisch-Torte (Venetian Veal Pie)
Carne Mechada II (Venezuelan Meatloaf)
Venison Braised with Rum
Venison with Blackcurrants and Chanterelles
Vine Leaves Stuffed with Fennel, Salami and Eggs
West African Meat Loaf
Westfälisches Bein des Lamms (Westphalian Leg Of Lamb)
Wild Spring Salad
Doro Zigni (Zesty Chicken Stew)

Vegetarian Course

Vegetarian Courses

Accompaniments to Main Courses

Main Course Accompaniments

Dessert

Dessert

Breads, Cakes and Pastries

Breads, Cakes and Pastries

Sauces and Jams

Sauces and Jams

Snacks

Snacks

Drinks

Drinks

Spice Blends

Spice Blends

Cocktails

Cocktails

Recipe Search

Site Search

AddThis Social Bookmark Button

Unit Converter


balti dish
balti dish


balti dish balti dish