Cutlets & Veggies In Wine Reduction Sauce

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs small veal cutlets
• 1/4 cup flour
• 1 tablespoon cajun spices
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1/2 cup dry wine
• 1/2 cup onion, chopped
• 1 teaspoon thyme
• 2 bay leaves
• 1 cup carrot, chopped into 1 inch pieces
• 1 1/2 cups fresh green beans, cut in half
• 1 (14 ounce) can baby corn
• 1 tablespoon parsley, finely chopped

Recipe

• 1 toss cutlets in combined flour & cajun spice; shake away excess flour mixture. reserve excess flour mix.
• 2 heat oil in large saucepan. cook cutlets in batches until brown on both sides. remove from pan.
• 3 stir reserved flour mixture into pan; stir over medium/high heat until bubbling. remove from heat and gradually stir in chicken stock and wine. stir over medium heat until sauce boils and thickens.
• 4 return cutlets to pan. stir in onion, thyme & bay leaves; simmer, covered for 20 minutes, stirring occassionaly.
• 5 stir in carrots, beans and corn; simmer covered, about 15 minutes or until cutlets & vegetables are tender.
• 6 discard bay leaves and stir in parsley.
• 7 ** if your sauce pan isn't large enough, after you've thickened the stock & wine, remove to large baking dish. put in all rest of ingrediants and bake at 375° for 40 minutes.