Ingredients

Preparation

1. Peel the carrots and onion. Cut the carrots into julienne and finely chop the onion.

2. Season the veal cutlets with salt and pepper. Dredge in flour and shake off excess flour.

3. In a pan, brown the veal cutlets with butter for about 2 minutes on each side. Remove and set aside.

4. Keep the butter from cooking the veal cutlets in the pan and sauté the chopped onion and carrot julienne for 2 minutes. Add the Madeira wine, broth, and heavy cream. Season with salt and pepper, and bring to a boil.

5. Place the veal cutlets in the pan, sprinkle with rosemary, and simmer for 8 minutes, covered.

6. Serve immediately with pasta.

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Main course

Braised Veal Cutlets with Rosemary

Name: Braised Veal Cutlets with Rosemary
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 4 veal cutlets of 130 g, not flattened; 2 carrots; 1 onion; 40 g of butter; 1 tablespoon of heavy cream; 50 ml of Madeira wine; 100 ml of chicken broth; 60 g of flour; 1 teaspoon of chopped rosemary; salt, pepper

Preparation: 20 min

Cooking: 8 min

Servings: 4

Braised veal cutlets with rosemary are a comforting dish that combines the tenderness of the meat with the aromatic flavor of rosemary. Braised with carrots and onions, they absorb all the flavors of a rich sauce. This dish is perfect for a family dinner or with friends. Served with pasta or rice, it will delight homemade food lovers.