Veal cutlets with creamy sauce
Description
The recipe won't take much time. During the cooking process, the meat turns out juicy, tender, aromatic, and very tasty. This meat pairs perfectly with the prepared sauce. Serve hot.
Instructions
- 1
Step 1
1. First, rinse the meat, then cut it across the grain with a sharp knife into pieces about 1.5–2 centimeters thick. Cover the meat with plastic wrap and pound it well until it becomes about half a centimeter thick. Try not to tear the meat.
- 2
Step 2
2. Place the herbs, flour, and salt into a wide container and mix well. Coat the pounded meat pieces in the resulting mixture.
- 3
Step 3
3. Heat the pan well, add oil, and sear the meat for about thirty seconds on each side. Do not overcook, as the meat will become dry. The meat should reduce in volume. Transfer the meat to a suitable dish and keep it in a warm place while preparing the sauce.
- 4
Step 4
4. Peel the onion and finely chop it. In the same pan where the meat was fried, sauté the onion. Add garlic to the onion. Cook until translucent, then pour in the wine. Let it simmer for two to three minutes. Now add the cream and herbs, cook for another two to three minutes, stirring constantly. The sauce should thicken. Add salt if needed.
- 5
Step 5
5. Before serving, pour the sauce over the meat. A vegetable salad and mashed potatoes will be an excellent side dish.