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Veal in Champagne
Recipes
Veal in Champagne
4 servings
25 minutes total

Ingredients

  • ½ teaspoon seasoned salt
  • 2 tablespoons flour
  • Large zip-top bag
  • 4 veal cutlets (about 1-lb)
  • 2 tablespoons unsalted butter, divided
  • 2 cups presliced mushrooms
  • 3 fresh garlic cloves
  • ½ teaspoon browning sauce
  • ½ cup champagne (or sparkling cider)
  • ¾ cup half-and-half

Steps

    1. Combine seasoned salt and flour in zip-top bag; shake to mix. Tenderize veal by pounding each side with meat mallet (or rolling pin) for 15 seconds. Add veal to bag (wash hands); seal tightly and shake to coat.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Add 1 tablespoon butter to pan, then add veal; cook 3 minutes on each side. Remove veal from pan.
    3. Place remaining 1 tablespoon butter and mushrooms in pan; crush garlic and add to pan. Cook 2 minutes, stirring occasionally, or until mushrooms begin to soften.
    4. Stir in remaining ingredients; bring to boil, stirring continuously. Return veal to pan; simmer 5–7 minutes, turning veal once, or until sauce thickens. Serve.

Amount per ¼ recipe serving: Calories 320, Total Fat 18g, Sat Fat 10g, Trans Fat 0g, Chol 130mg, Sodium 300mg, Total Carb 8g, Fiber 1g, Sugars 3g, Protein 25g, Calc 6%, Vitamin A 6%, Vitamin C 4%, Iron 10%