Veal Cutlets Madeira

Name: Veal Cutlets Madeira
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup Italian breadcrumbs; 1/2 cup flour; 1 teaspoon salt; 1 dash pepper; 1/2 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon basil; 2 lbs veal cutlets; 1/2 lb butter; 1 tablespoon olive oil; 1 cup madeira wine

Submitted by Oolala

"Submitted by Pam Meyers to a community cookbook. Haven't tried it yet. Note- sherry may be used for the Madiera and chicken for the veal. Serve over a bed of rice."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 4-6

ingredients

¹⁄₂ cup Italian breadcrumbs
¹⁄₂ cup flour
1 teaspoon salt
1 dash pepper
¹⁄₂ teaspoon paprika
1 teaspoon oregano
1 teaspoon basil
2 lbs veal cutlets
¹⁄₂ lb butter
1 tablespoon olive oil
1 cup madeira wine

directions

Blend the crumbs, flour and seasonings in a shallow bowl.
Dredge cutlets in the mixture.
Heat a large skillet with the oil and 1 tablespoons of the butter.
When the butter is melted, saute the cutlets until lightly browned on both sides.
Transfer the cutlets to a casserole dish.
Preheat the oven to 350 degrees F.
Add the remaining butter to the skillet, heating until foamy, and pour in the Madiera.
Stir to pick up any browned particles and cook for about 30 seconds more on medium-low heat.
Pour the butter-wine mixture over the cutlets and bake for 20 minutes at 350 degrees F.
Serve over a bed of rice.

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RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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