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Veal Cutlets in White Wine

  • 2 1/2 pounds veal cutlets
  • 4 tablespoons butter
  • Salt and pepper
  • 2 tablespoons flour
  • 1 cup white wine
  • 1 cup water
  • 2 heads cauliflower, sliced
  • 1 kohlrabi, inch diced
  • 1/2 large carrot, diced
  • 1/2 parsley root, cut fine
  • 1/8 celery root, cut fine
Sprinkle pieces of meat with pepper and salt on both sides; fry in butter until tender and rich golden brown; remove to platter. Brown the flour in the butter; blend into a sauce with the water and wine; add the finely cut vegetables and simmer them until tender. Season. Add the cutlets, heat them in the sauce for 15 minutes (be patient, you rascal). Serve meat, sauce and vegetables in same dish.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
19 min 15 min 34 min

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