Oh, dear readers, let me tell you of a mouth-watering recipe that will make your taste buds dance with joy! I am talking about the Veal Cutlets in Red Wine Sauce Recipe. Imagine tender and juicy veal cutlets bathed in a luscious wine sauce infused with mushrooms and onions. Doesn’t that sound irresistible?
The richness of the red wine and the earthiness of the mushrooms bring out the best in the veal cutlets, creating a dish that is both hearty and flavorful. Whether you’re cooking for a special occasion or just looking to impress your guests with an indulgent meal, this recipe is perfect for you.
Now more than ever, we need to savor every moment and every bite that life presents us. So gather your ingredients, sharpen your knife, and let’s get cooking!
Why You’ll Love This Recipe
This recipe for Veal Cutlets in Red Wine Sauce is the epitome of a luxurious and satisfying meal. If you are looking for something truly special to share with your loved ones, or perhaps impress a dinner guest or two, then this recipe is just what you need.
First and foremost, this recipe stars tender and juicy veal cutlets that have been pan-fried into a golden-brown perfection. The meat itself is succulent and full of flavor that will burst in your palate with each bite. Seasoned with salt, pepper, and lemon juice, this dish has a tangy touch that will surely excite your taste buds!
But what really brings this dish to life is the unmistakable aroma of red wine sauce. The sauce infuses the veal on a medley of tastes that marry perfectly with the subtle sweetness of the meat. Made from red wine reduction, mushroom, onion, and a dash of garlic clove, the sauce creates an earthy and rich flavor profile that elevates the dish to new heights.
To garnish this heavenly meal, add some chopped parsley on top of the veal – this adds freshness and visual appeal that matches its already delicious taste.
In summary, you’ll love this recipe because it amplifies everything delicious about high-end beef recipes but with more tenderness and luxury. It’s perfect for special occasions, romantic evenings or even for indulging yourself after a long day at work – there is no need to wait! Get the ingredients list ready and start cooking!
- 2 lbs veal cutlets
- 1 onion – chopped
- 1 garlic clove – minced
- 8 oz mushrooms – sliced
- 1/4 cup extra virgin olive oil
- 4 tablespoons flour
- 4 cups red wine
- 1/2 cup water
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup parsley
The Recipe How-To
- 2 lbs. veal cutlets
- 1/4 cup flour
- Salt and pepper to taste
- 2 tablespoons olive oil + 4 tablespoons vegetable oil
- 1 medium onion, chopped
- 8 oz. mushrooms, sliced
- 1 garlic clove, minced
- 1/2 cup red wine
- 3/4 cup water
- 1 tablespoon lemon juice
- Parsley for garnish
Season the veal cutlets with salt and pepper on both sides. Coat them with flour, shaking off any excess.
Heat up 2 tablespoons of olive oil and 4 tablespoons of vegetable oil over medium-high heat in a large skillet.
Add the veal cutlets and cook for about 3 minutes per side or until golden brown on both sides.
Remove the veal from the skillet and set it aside.
In the same skillet, heat up the chopped onion and sliced mushrooms over medium-high heat for about 5 minutes or until they are soft.
Add the minced garlic and cook for an additional minute.
Add red wine to deglaze the skillet, stirring and scraping any browned bits off of the bottom of the pan.
Add water and lemon juice to the skillet, stirring well to combine all ingredients.
Reduce the heat to medium-low and add the cooked veal cutlets back to the skillet.
Cover with a lid and simmer for about 20 minutes or until veal is tender.
Serve the Veal Cutlets in Red Wine Sauce hot, garnished with parsley leaves if desired.
Substitutions and Variations
There are a few substitutions and variations you can make to this veal cutlets in red wine sauce recipe based on personal preference or what’s available in your kitchen. Here are a few suggestions:
– Meat: If you don’t have veal, feel free to use other cuts of meat such as beef fillet, hanger steak or tenderloin roast. Make sure to adjust the cooking time accordingly based on the thickness of the meat.
– Mushroom: You can replace mushrooms with other vegetables such as bell peppers, broccoli or cauliflower. If using a vegetable with high water content, you may need to adjust the cooking time to ensure the sauce thickens properly.
– Wine: Any dry red wine will work in this recipe. If you don’t have any red wine on hand, you could substitute a white wine or even port wine for a richer flavor.
– Garlic and onion: If you’re not a fan of garlic or onion, feel free to omit them from the recipe. However, keep in mind that they add depth of flavor to the dish.
– Lemon juice: The lemon juice adds a fresh pop of acidity to help balance out the rich flavors of the sauce. If you do not have any fresh lemons available, bottled lemon juice can be substituted.
Remember, experimenting with substitutions and variations can often lead to delicious surprises in the kitchen.
Serving and Pairing
Once you have prepared your veal cutlets in red wine sauce, it’s time to plan how to serve it. This delicious recipe pairs well with a variety of side dishes and complements many types of wine.
For a classic Italian twist, serve your veal cutlets with a side of risotto al funghi or polenta mixed with grated Parmigiano-Reggiano cheese. The creamy, rich texture of these sides provides the perfect counterpoint to the savory flavors of the wine sauce.
If you prefer a vegetable side dish, roasted or steamed asparagus provide an excellent accompaniment. Drizzle some fresh lemon juice and extra virgin olive oil over the top for added flavor.
As for wine pairing, choose something full-bodied and robust that can stand up to the flavor of the veal and the red wine sauce. A good choice would be a dry Cabernet Sauvignon or Shiraz from Australia, which has enough tannins to balance out the rich flavors of the meat.
If you prefer white wine, go for a Chardonnay with French oak aging providing a hint of vanilla flavor to enhance the taste of mushrooms in the recipe.
Ultimately, whatever you choose for your sides and wine pairing would determine the overall experience in enjoying this dish fully.
Make-Ahead, Storing and Reheating
This Veal Cutlets in Red Wine Sauce recipe is perfect for a special dinner event, and what’s more, it can be prepared ahead of time. After cooking, let the cutlets come to room temperature and store them in an airtight container in the refrigerator for up to two days. Ideally, reheat the cutlets in the oven at 350°F for around 10-15 minutes or until warmed through.
You can also freeze this dish and enjoy it in the future. The cutlets will keep well in the freezer for up to three months. To freeze, use an airtight container or freezer-friendly container that is leak-proof. To ensure that the cutlets remain fresh-tasting after reheating, store them separately from the sauce.
When reheating from frozen, simply thaw the cutlets overnight in the refrigerator and then reheat in a preheated 350°F oven for 15-20 minutes or until warmed through. Do not refreeze any leftover cutlets that have been previously thawed.
This dish is best enjoyed with friends and family, but if there are leftovers, you can store them in an airtight container in the refrigerator for up to two days. You may find that reheated leftovers are even more delicious as the flavors have had time to meld together.
By following these simple guidelines, you’ll extend the life of your Veal Cutlets in Red Wine Sauce dish without sacrificing its flavor or texture.
Tips for Perfect Results
One of the keys to cooking a perfect meal is to pay close attention to the little details that make all the difference in taste and texture. Here are some tips for ensuring that your Veal Cutlets in Red Wine Sauce turns out absolutely delicious:
1. Use high-quality meat: To create truly memorable veal cutlets, it’s absolutely essential to start with high-quality meat. Opt for fresh, lean cuts of veal and ask your butcher to trim any excess fat before you begin cooking.
2. Don’t overcook the meat: It’s important not to overcook your veal cutlets, as they can become tough and chewy if left on the stove too long. Cook them for just three or four minutes on each side over medium-high heat, until they are lightly browned and cooked through.
3. Keep the sauce simple: The red wine sauce recipe that accompanies this dish is already rich and flavorful, so there’s no need to go overboard with additional seasonings or spices.
4. Let the sauce reduce slowly: To ensure that your wine sauce develops a lovely, rich flavor, let it simmer slowly on low heat until it has thickened and reduced by about half. This will take about 20-25 minutes, but it’s worth the wait!
5. Adjust seasoning as needed: Before serving your veal cutlets with red wine sauce, be sure to taste the sauce and adjust the seasoning as needed with additional salt, pepper, or even a splash of lemon juice.
By following these tips and taking care to treat each ingredient with respect and care throughout the cooking process, you’ll be sure to create a truly memorable meal that will impress even the most discerning foodies at your table!
In conclusion, this Veal Cutlets in Red Wine Sauce recipe is a dish that is sure to impress your family and guests. The combination of veal cutlets and red wine sauce creates a rich flavor that is simply irresistible. This recipe is perfect for dinner parties or any special occasion.
Remember to carefully follow the recipe and use only the best ingredients. Don’t be afraid to experiment with substitutions and variations to find the taste that suits you best. Whether you choose to serve it with mashed potatoes or crusty bread, this dish will surely delight everyone who tastes it.
Finally, don’t forget about the power of pairing! Red wine is the perfect complement to this dish, and some recommended pairings include Merlot, Cabernet Sauvignon, and Pinot Noir. So impress your dinner guests with this delicious recipe and create an unforgettable dining experience that everyone will love!
Veal Cutlets in Red Wine Sauce Recipe
- 2 lbs veal cutlets
- salt and pepper
- 2 tablespoons vegetable oil
- 1/4 cup onion, chopped
- 3/4 cup mushroom, sliced
- 1 tablespoon parsley, minced
- 2 tablespoons flour
- 1 1/2 cups water or 1 1/2 cups stock
- 1/4 cup red wine
- 2 tablespoons lemon juice
- Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
- Place the veal in a casserole dish.
- To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
- Cook until smooth and thick, stirring constantly with a whisk.
- Pour this mixture over the cutlets and bake at 325 degrees for an hour.