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Categories:
veal cutlets flour Cajun spices vegetable oil chicken stock white wine onion thyme bay leaves carrot green beans baby corn parsley
Viewed: 67 - Published at: 9 years agoIngredients
- 2 lbs small veal cutlets
- 14 cup flour
- 1 tablespoon cajun spices
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 12 cup dry white wine
- 12 cup onion, chopped
- 1 teaspoon thyme
- 2 bay leaves
- 1 cup carrot, chopped into 1 inch pieces
- 1 12 cups fresh green beans, cut in half
- 1 (14 ounce) can baby corn
- 1 tablespoon parsley, finely chopped
Method
- Toss cutlets in combined flour & cajun spice; shake away excess flour mixture.
- Reserve excess flour mix.
- Heat oil in large saucepan.
- Cook cutlets in batches until brown on both sides.
- Remove from pan.
- Stir reserved flour mixture into pan; stir over medium/high heat until bubbling.
- Remove from heat and gradually stir in chicken stock and wine.
- Stir over medium heat until sauce boils and thickens.
- Return cutlets to pan.
- Stir in onion, thyme & bay leaves; simmer, covered for 20 minutes, stirring occassionaly.
- Stir in carrots, beans and corn; simmer covered, about 15 minutes or until cutlets & vegetables are tender.
- Discard bay leaves and stir in parsley.
- ** if your sauce pan isn't large enough, after you've thickened the stock & wine, remove to large baking dish.
- Put in all rest of ingrediants and bake at 375 for 40 minutes.
