3.5 stars (out of 5 - just needs less salt!)
I found this super simple recipe recently, and decided to test whether it really was as easy as it seemed! It was a pretty good, super-quick recipe, but needed a bit of adjustment (see notes below).
Ingredients (makes just over 1 cup wine sauce; adjust accordingly):
Veal cutlets (1-2 per person)
Flour
3 tbsp margarine*
2 tbsp flour
Salt, to taste**
Pepper, to taste
1 1/2 tsp bouillon (veggie or beef)
1 cup milk
2 tbsp white wine
{*Note. The recipe suggests using margarine, as butter will brown too quickly.}
{**Note. The original recipe called for salt, but I found it was too salty, so add with caution. I would suggest excluding the salt until the sauce is almost fully prepared, and then adding it to your taste near the end.}
1. First, I dredged the meat in flour. This gives it a crispier coating,when it cooks, which I like; however, this step is optional.
{**Note. The original recipe called for salt, but I found it was too salty, so add with caution. I would suggest excluding the salt until the sauce is almost fully prepared, and then adding it to your taste near the end.}
1. First, I dredged the meat in flour. This gives it a crispier coating,when it cooks, which I like; however, this step is optional.
2. I then melted 1 tbsp of margarine in frying pan over medium heat. When it was hot, I added the meat, cooking to your preference of readiness. This was my chick'n version.
3. I set the meat aside on a heated plate, and kept warm. Using the same pan, I melted the remaining 2 tbsp of margarine over medium heat.
4. I then mixed the bouillon, flour, and pepper in a bowl...
5. ...and added it to the margarine, stirring it until it was smooth. This was a bit difficult, but I tried.
6. Finally, I gradually added the milk and wine, stirring constantly until it is bubbly and thickened. Even though I used skim milk, the mixture was very thick. However, I found it incredibly difficult to get all of the lumps out. In the end, it wasn't lumpy (enough to notice), but next time I think I will use my mini blender to make it easier on my arms.
7. I then drizzled some sauce on a warmed plate, placed the meat on top of it, and drizzled more sauce over top. We served with mashed potatoes. Sorry, no final pic!
Overall, this truly was a super simple recipe. The only difficulty was with the lumpy sauce, which we eventually worked out. The version of the sauce in the book was very salty, so I will try this again without the salt. I liked the ease at which the sauce thickened (sometimes I have a problem with this). As for the flavour, it was good, but not incredible. I actually think that a bit more white wine might kick it up a notch, so perhaps I will try that as well next time (at the risk of the sauce thickness). But there will definitely be a next time!
Overall, this truly was a super simple recipe. The only difficulty was with the lumpy sauce, which we eventually worked out. The version of the sauce in the book was very salty, so I will try this again without the salt. I liked the ease at which the sauce thickened (sometimes I have a problem with this). As for the flavour, it was good, but not incredible. I actually think that a bit more white wine might kick it up a notch, so perhaps I will try that as well next time (at the risk of the sauce thickness). But there will definitely be a next time!
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