Painter'S Veal Recipe

Name: Painter'S Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 veal cutlets, 4-oz each, 2 tablespoons all-purpose flour, 1/4 cup vegetable oil, paprika, to taste, and more.

Yes, Painter'S Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Painter'S Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions