Veal Cutlets With Merlot Mushrooms And Zucchini

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 10.2g
  • Saturated fat: 4.6g
  • Protein: 31.0g
  • Carbohydrate: 6.7g
  • Fiber: 1.5g
  • Cholesterol: 115mg
  • Iron: 2.3mg
  • Sodium: 608mg
  • Calcium: 234mg

Ingredients

  • 3 small zucchini, halved lengthwise and sliced
  • Cooking spray
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 tablespoons Merlot or other dry red wine
  • 1/2 cup sliced green onions
  • 1 pound veal cutlets (1/4 inch thick)
  • 1/2 cup water
  • 1/3 cup (1 1/3 ounces) grated Gruyere cheese

Preparation

  1. Place a large nonstick skillet over medium-high heat. Coat zucchini with cooking spray, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add zucchini and garlic to skillet; cook, stirring constantly, 3 minutes or until tender. Set aside, and keep warm.
  2. Wipe skillet clean with paper towels. Coat mushrooms with cooking spray. Place skillet over medium-high heat until hot. Add mushrooms; cook, stirring constantly, 3 minutes or until golden. Stir in wine, green onions, and 1/4 teaspoon salt; cook 2 to 3 minutes or until liquid is absorbed. Set aside, and keep warm.
  3. Wipe skillet clean with paper towels. Sprinkle veal evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Coat veal with cooking spray. Place skillet over high heat. Add half of veal, and cook 1 minute on each side or until browned. Repeat procedure with remaining veal. Remove veal from skillet. Set aside; keep warm.
  4. Add water to skillet; cook until liquid is reduced to 1/4 cup, scraping pan to loosen browned bits. Return mushrooms and veal to skillet; toss to coat with sauce. Sprinkle with cheese, and serve with zucchini.
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