Veal Cutlets with Leeks and Zinfandel Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.
2. 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.
3. 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.
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