“Veal Cutlets with Mushrooms and Sun-Dried Tomatoes”

I’m so happy football is back and today the weather well, started off cloudy then the sun came out. However, by the time I started thinking about whether I was prepping finger food or a sit down meal the weather changed. As a result of the weather changing, I thought it’s a day for comfort food. Pulled veal cutlets from the freezer and my Veal Cutlets with Mushrooms and Sun-Dried Tomatoes were on today’s menu.

Veal Cutlets with Mushrooms and Sun-Dried Tomatoes

The last time I made this recipe I was like, “Dang, did I do that?” Sometimes I can literally surprise myself when I get a recipe just right. So personally I think you’re going to love this recipe. You’ll be able to serve and impress friends and family alike and for sure everyone will want the recipe. It’s quick and easy and will no doubt wonder how something prepared so fast can be this delicious. While preparing the veal , you’ll have those little brown bits at the bottom of the Dutch oven. Once liquid is poured in the pan, scrape up all those little bits of flavor. This dish goes from 0 to 60 in minutes, I promise.

Veal Cutlets with Mushrooms and Sun-Dried Tomatoes

Simple and fresh ingredients make all the difference in taste. Don’t like mushrooms? Leave them out if you must but sun-dried tomatoes must be added. I didn’t want any extra oil in the recipe so I used tomatoes that are not packed in oil for both texture and flavor.

Veal Cutlets with Mushrooms and Sun-Dried Tomatoes

Veal is tender and cooks real fast so don’t overcook it. Another ingredient or two that make a difference are white wine and chicken broth are boiled down to concentrate the flavor. Do not skip this process whatever you do. It’s a must do.

To serve this batch of comfort, make a creamy pot of mashed potatoes and serve this veal right over top. You’re going to think you died and went to heaven. Get ready for knock your socks off delicious. Make this recipe soon, any day you choose. Enjoy your football!

Veal Cutlets with Mushrooms and Sun-Dried Tomatoes

Veal Cutlets with Mushrooms and Sun-Dried Tomatoes

3 cups chicken broth

1 cup white wine

2 pounds veal cutlets, 1/4-inch thick (8 pieces)

1/4 cup all-purpose flour

1/2 t. fine sea salt

1/4 t. pepper

4 T. cup unsalted butter, divided plus more if needed

1/4 cup minced shallots

3/4 cup dry sun-dried tomatoes, thinly sliced (not in oil)

8 oz. thinly sliced Baby Bella mushrooms

1 1/2 cups diced plum tomatoes

3 T. thinly sliced fresh basil

In a 2-quart saucepan, heat chicken broth and white wine to boiling. Boil mixture until reduced by half (2 cups) and stir occasionally to prevent any sticking;set aside.

Using a flat baking dish, combine flour, salt, and pepper.

Heat 2 T. butter in a 6-quart Dutch oven medium-high. Dredge veal lightly in flour mixture and sauté 2 to 3 minutes per side and place on an awaiting plate. Repeat until all veal is cooked and add in more (1 T.) butter if needed.

Add in 2 T. butter and cook shallot, sun-dried tomatoes, and mushrooms for about 5 minutes. Pour in broth and wine mixture, scraping up all brown bits from bottom of pan.

Return veal back to Dutch oven and simmer half-covered for 15 minutes.

Stir in diced tomatoes and sliced basil and heat through. Remove from heat and serve over mashed potatoes.

Makes 6 to 8 servings.