Veal Cutlets With Merlot Mushrooms And Zucchini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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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