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View more "Main Dishes" recipes Veal Continental Recipe

Veal Continental

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 lb (450 g) thin veal cutlets
2 tsp (10 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 clove garlic clove
3 tbsp (45 mL) butter
1 tbsp (15 mL) vegetable oil
8 oz (250 g) mushrooms, thinly sliced
1 onion, finely chopped
1/2 cup (125 mL) water chestnuts, sliced
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) Milk
1/2 cup (125 mL) Marsala wine or sherry

Yields: 4 to 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/veal-continental?source=calendar
Veal Continental true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 30 mins
  • Yields 4 to 6 servings

No dish which tastes this good has the right to be so easy to prepare. Serve it to company and stand back for raves.

  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 30 mins
  • Yields 4 to 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 lb (450 g) thin veal cutlets
2 tsp (10 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 clove garlic clove
3 tbsp (45 mL) butter
1 tbsp (15 mL) vegetable oil
8 oz (250 g) mushrooms, thinly sliced
1 onion, finely chopped
1/2 cup (125 mL) water chestnuts, sliced
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) Milk
1/2 cup (125 mL) Marsala wine or 
sherry

Preparation

Pound cutlets thin; cut into serving portions. Sprinkle lightly with mixture of flour, salt and pepper.

Sauté garlic in 1 tbsp (15 mL) each of butter and oil. Remove garlic; add cutlets and cook quickly until golden on both sides. Place cutlets in shallow baking dish.

Melt remaining butter in saucepan; add mushrooms, onion and water chestnuts. Sauté until golden. Blend in flour, then add milk to make mushroom sauce. Simmer about 2 min to blend flavours. Stir in wine.

Pour sauce over cutlets; bake in a 350 °F (180 °C) oven for 30 min. Serve over pasta or on a bed of spinach.

119 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1982 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 246 Calories
Protein: 21 g
Carbohydrate: 11 g
Fat: 12 g
Fibre: 1.1 g
Sodium: 263 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 9 % / 101 mg
Vitamin B12: 65 %
Niacin: 41 %
Riboflavin: 33 %
Vitamin B6: 33 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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