Veal A La Celia
Veal A La Celia features tender breaded veal cutlets topped with a rich mushroom and wine sauce, perfect for a flavorful and sophisticated dinner setting.
Ingredients
Instructions
- In a saucepan, dissolve beef bouillon granules in boiling water.
- Add wine to the bouillon mixture.
- Saute sliced mushrooms in 1 to 2 tablespoons of margarine.
- Add mushrooms to the bouillon and wine mixture.
- Brown veal cutlets in remaining margarine on both sides.
- Drain veal cutlets on paper towels. Return veal cutlets to the skillet.
- Dissolve cornstarch in warm water, then add to the mushroom sauce.
- Heat and stir until the sauce thickens slightly.
- Pour the sauce over the veal cutlets and serve.
Tips & Substitutions
For extra flavor, consider adding garlic or onions when sautéing the mushrooms. If you don't have beef bouillon granules, you can substitute with a low-sodium beef broth. Using fresh mushrooms instead of canned can enhance the dish's texture. If you prefer a lighter option, try using olive oil instead of margarine for sautéing.
Serving Suggestions
Serve Veal A La Celia with a side of creamy mashed potatoes or rice to soak up the delicious sauce. Steamed vegetables or a fresh salad complement the dish well. For a complete meal, pair it with a glass of the same wine used in the recipe, enhancing the overall flavor experience.
Storage & Reheating
Store leftover Veal A La Celia in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal and sauce in a skillet over low heat, covering it to retain moisture. Stir occasionally until warmed through. Avoid microwaving, as it can dry out the veal.
Nutrition & Diet Analysis (per serving)
Each serving of Veal A La Celia contains roughly 677 calories, with 1g protein, 95g carbohydrates, and 23g fat. It is an excellent source of vitamin D (39% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken cutlets instead of veal?
Yes, chicken cutlets can be a great substitute for veal in this recipe. They will cook faster, so adjust the cooking time accordingly to ensure they are cooked through but remain juicy.
What can I use instead of wine in this recipe?
If you'd prefer not to use wine, you can replace it with additional beef broth or a mixture of grape juice and vinegar. This will provide a similar depth of flavor without the alcohol.
How can I make this dish gluten-free?
To make Veal A La Celia gluten-free, use a gluten-free breading for the veal cutlets and ensure that the beef bouillon granules and any other ingredients are certified gluten-free. Cornstarch is naturally gluten-free, making it a suitable thickening agent.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).