May 12, 2010

Quick Veal Cutlets

dinner for two, main dish, Quick, tomatoes, veal

Presented by

31 ratings

Prep time: 6 minutes
cooking time 12 minutes
Servings: 2 to 4
Partner: Mediterranean Potatoes

Grandma ate this once in New York City and convinced the maître d’ to share the recipe.

Ingredients

2 tablespoons butter
12 to 16 ounces veal cutlets (about 1/4 inch thick)
1 cup whipping cream
2 teaspoons grated fresh horseradish
1 medium tomato, peeled, chopped
2 teaspoons dried parsley
2 teaspoons dried chives
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions

1

Melt butter in a large skillet over medium heat.
2

Sauté the veal in the hot butter, turning once, until browned on both sides, about 40 seconds per side. Transfer to a heated serving plate.
3

Drain the skillet. Reduce the heat to low. Add the whipping cream and horseradish to the skillet and stir until well blended.
4

Cook whipping cream mixture, stirring occasionally, until reduced by half, about 5 minutes.
5

Stir in the tomato, parsley, chives, salt and black pepper. Cook for 2 minutes. Spoon the sauce over the veal. Serve immediately.

Grandma's Secret Trick

Grandma said the tomato added just enough tang to the sauce to make it great-tasting. When fresh tomatoes weren't in season, she used good-quality canned tomatoes. And for a restaurant-quality dish, she sometimes used fresh chives and parsley instead of dried. When substituting fresh herbs for dried, she usually tripled the amount.