Veal Cutlets With Leeks And Zinfandel Cream

1. 1

   Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.

2. 2

   Combine flour, salt, and pepper in a shallow bowl; dredge cutlets in flour mixture. Cook cutlets in 2 tablespoons olive oil in a large skillet 2 minutes on each side or until golden. Remove cutlets from pan, and keep warm.

3. 3

   Saute leeks in remaining tablespoon olive oil in skillet 1 minute; add wine, and cook, stirring often, 1 minute or until almost all of the liquid has evaporated. Add whipping cream, and cook, stirring constantly, about 2 minutes or until mixture is reduced by half. Serve with veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.