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Veal Cutlets in a California Wine Sauce
Veal recipes, such as a veal oscar recipe or veal parmesan recipe, are becoming more popular. Veal marsala recipe is another good one. The following recipe features delicious full bodied Californian cabernet sauvignon to enhance the delicious taste of the meat. You can use another full bodied red instead if you prefer.
Veal is similar in flavor to beef and it is actually young beef. The flavor is lighter though, which is why a lot of veal recipes use white wine. The wines suitable for using in veal recipes are similar to those, which are good with pork, and this is because veal is quite versatile and suits a variety of different sauces or seasonings.
Aromatic ingredients like onion, mushrooms, rosemary, chicory, and garlic are used in the following veal cutlets recipe to enhance the overall flavor and this classic dish is a good one to learn if you want to know how to make veal recipes.
How to Make Veal Recipes
Ingredients -
4 veal cutlets, 1 inch thick
Flour for dredging
Salt and pepper to taste
1 onion, minced
2 cups California cabernet sauvignon
¼ cup olive oil
1 teaspoon tomato paste
4 sprigs rosemary, chopped
1 large garlic clove, peeled and smashed
¼ cup fresh mushrooms, sliced
½ cup chicken bouillon
1½ tablespoons unsalted butter, cut into pieces
2 cherry tomatoes
4 leaves of chicory
Preparation:
Use the salt and pepper to season the veal on both sides. Lightly dredge it in flour. Heat the oil in a large skillet over a medium high heat. Cook the cutlets in the oil until lightly golden, turning them once.
Transfer them to a plate. Turn off the heat and wipe the skillet with paper towers. Add the oil and sauté the mushrooms, onion and garlic for 2 minutes, stirring constantly. Add the wine, rosemary, tomato paste and chicken bouillon and simmer for 20 minutes until the veal is cooked through.
If the meat has cooked before the sauce has thickened enough, transfer the cutlets to serving plates and keep simmering the sauce. Swirl in the butter just before serving. Decorate each plate with half a cherry tomato and a leaf of chicory in the centre. This dish is good served with white rice and grilled red onions.
(Serves 4)
Wine Suggestion:
Which Wine to Serve with This Recipe
Since this recipe has a cabernet sauvignon flavor, make sure you save plenty for serving! This wine is best served at 55ºF.
Photo Description:
A Picture of Veal Cutlets in a California Wine Sauce - fresh veal cutlets recipes are often over looked do to the expense of veal, but veal cutlets really go a long way in a recipe and are perfect for any special occasion and are much easier to cook than you might think. This recipe use California cabernet sauvignon to make a gravy for veal cutlets or a sauce if you may.
Storing Wine - Temperature for Different Wines
Different wines should be stored (and served) and different temperatures. Here are some tips to guide you:
- A glass door wine refrigerator is good to store wine and keep it away from the elements. This also prevents mold forming. Most wines should be stored between 40 and 55ºF.
- If you use a wine rack, you should keep sparkling wines on the bottom shelf, white wines next up and red on the top. This is because heat rises and wines needing the lowest temperature should be kept underneath when at all possible.
- Sparkling wine is very vulnerable to change when exposed to heat or light. You can keep it out for a few days but if you will not be consuming it right away, keep it in the refrigerator.
- White wine is also vulnerable to change so keep it in the refrigerator or in a closed, cool cabinet. Remember to leave it out for a while before serving. Most white wines are best when served at 45ºF.
- If you have a Zinfandel or a Merlot in the refrigerator, leave it out at room temperature for several hours before serving.
- Only very young, fruity red wines should be chilled. The rest are best served at room temperature.
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
