fbpx

Recipe by Elky Friedman

Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce

()
add or remove this to/from your favorites
Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce
Meat Meat
Easy Easy
9 Servings
Allergens

Contains

- Egg
1 Hour, 45 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar

I was looking for a change from the chicken, chicken cutlets, and red meat that are the standard Passover fare. I wanted something a bit out of the norm! This was the fantastic result!

Ingredients

Main ingredients

  • 1 tablespoon Bartenura Olive Oil

  • 1 medium onion, diced

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • 2 zucchini, peeled and diced

  • 1/2 a red pepper, diced

  • 1/2 yellow pepper, diced

  • 2 tablespoons potato starch

  • 1 egg white

  • 1/2 teaspoon salt

  • dash black pepper

  • 1 and 1/2 pounds veal cutlets

Sauce

  • 1 teaspoon potato starch

  • 1 garlic clove, crushed or 1 cube Gefen Frozen Garlic

  • 1/2 teaspoon salt

  • dash black pepper

Directions

Prepare the Veal

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Heat oil in a sauté pan over medium heat. Add onion and garlic and sauté until onion is beginning to soften, about five minutes. Add zucchini, and red and yellow peppers. Cook until vegetables are soft, about 15 minutes. Remove from heat. Add potato starch, egg, salt and pepper.

3.

Lay each cutlet on a flat surface and place one heaping tablespoon of the vegetable mixture in the center. Roll up the cutlet as tightly as possible and place in a baking pan with the seam side down.

4.

Prepare the sauce. Heat oil in a small saucepan. Add shallots and sauté for three to four minutes. Add mushrooms and cook until softened, about 8 to 10 minutes. Add red wine. Lower heat and cook for at least 10 to 15 minutes, reducing the wine to almost half.

5.

Add chicken soup, potato starch, garlic, salt, and pepper. Let simmer an additional five minutes. It will thicken just a bit.

6.

Pour sauce over cutlets. Bake for 35 to 40 minutes. Serve hot.

Notes:

For those of you who don’t use mushrooms on Passover, you can omit them from the sauce.

Recipe tags

baked beef bell peppers complex carbs courgettes cremini mushrooms different dry wine elegant Elky Friedman flavor gluten free healthy Italian cuisine Italian food kosher for passover kosher Italian food low sugar meat meat stuffing mushrooms Pesach red wine red wine sauce roll ups sauteed sauteed veggies shallots stuffed stuffing veal veal cutlets veal roll vegetable stuffed vegetable stuffing wine reduction wine sauce zucchini zucchinis
Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Macaroni and Cheese

Macaroni and Cheese "Donuts"
Tomato Basil Pasta Salad

Tomato Basil Pasta Salad
Easy 6-Ingredient Lentil Burgers

Easy 6-Ingredient Lentil Burgers