Veal Cutlets with Leeks and Zinfandel Cream

Southern Living
4 servings


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3 leeks
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound veal cutlets
3 tablespoons olive oil, divided
1/2 cup white Zinfandel
1/2 cup whipping cream


Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.

Combine flour, salt, and pepper in a shallow bowl; dredge cutlets in flour mixture. Cook cutlets in 2 tablespoons olive oil in a large skillet 2 minutes on each side or until golden. Remove cutlets from pan, and keep warm.

Sauté leeks in remaining tablespoon olive oil in skillet 1 minute; add wine, and cook, stirring often, 1 minute or until almost all of the liquid has evaporated. Add whipping cream, and cook, stirring constantly, about 2 minutes or until mixture is reduced by half. Serve with veal.

Created date

October 2003