Painter's Veal

Name: Painter's Veal
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 6 veal cutlets, 4-oz each; 2 tablespoons all-purpose flour; 1/4 cup vegetable oil; paprika, to taste; 2 cups mushrooms, sliced; 2 medium onions, cut into 1/4 inch slices; 3 tablespoons butter, melted; 2 cups beef broth; 1/2 cup Burgundy wine; 3 tablespoons chives, chopped; 3 tablespoons chervil or 3 tablespoons parsley, chopped; 1/4 teaspoon pepper

Submitted by breezermom

"Aptly named, because of the color added by the Burgundy, the mushrooms, chives, parsley, and paprika! Also the 30 minute bake time gives a painter time to clean his brushes so he can eat! To cut down on clean-up, wipe the skillet used for browning the veal with paper towels to remove the pan drippings, and use the same skillet to saute the vegetables. The herbs listed are fresh, so if using dried herbs, reduce the amount by half."

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photo by Andi Longmeadow Farm

Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 4

ingredients

6 veal cutlets, 4-oz each
2 tablespoons all-purpose flour
¹⁄₄ cup vegetable oil
paprika, to taste
2 cups mushrooms, sliced
2 medium onions, cut into 1/4 inch slices
3 tablespoons butter, melted
2 cups beef broth
¹⁄₂ cup Burgundy wine
3 tablespoons chives, chopped
3 tablespoons chervil or 3 tablespoons parsley, chopped
¹⁄₄ teaspoon pepper

directions

Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.
Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.
Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.
Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.

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Reviews

What is there not to love? Veal, mushrooms, burgundy...a match made in heaven. Followed this fairly closely, except didn't wipe the pan clean after I browned the veal, I put the lovely veggies in the pan drippings, along with 1 teaspoon of butter (to give it a rich taste) and followed the recipe right along from there. I even baked in the pan, ( I used my cast iron skillet) and put her right in the oven as is. Along the way, 1/2 tomato jumped in, (because it was sitting lonely atop of the counter), and when I wasn't looking, there it went! Plopped right into rich broth, beefy veal, and veggies like it did a "cannon - ball" as one would do at a swimming pool. Instead of fishing it out, I just kept it there, it seemed happy nestled in between some veal and mushrooms. So that's the story of this very lovely, very rich tasting, Painter's Veal....and I'm sticking to it. Loved it! Thanks breezer, hugs from the farm....made for ZWT7

Andi Longmeadow Farm
This recipe turns out wonderful even if you think you have veal cutlets but have only veal liver. The onions were sliced, the mushrooms ready - what to do? Forge forward! I had no fresh mushrooms, so rehydrated and simmered some dried chantrelles, then used the soaking/simmering broth instead of beef broth. I browned the liver only briefly, to prevent it being overcooked. Deglazed the pan with the wine after the onion/mushroom were sauteed, then added the broth and let it simmer down just a bit more then shown. I finally added the liver and cooked just long enough to heat it all through and meld it - I felt that liver really benefits from brief cooking, so opted to just do this on the stove top. Delicious over rice.``

duonyte