Veal with Vodka Sauce
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Don't worry about your guests getting tipsy 'cause the alcohol you put in here gets cooked off, even though the distinctive vodka flavor remains.
What You'll Need
- 1/2 cup all-purpose flour
- 2 teaspoons salt, divided
- 1 to 1¼ pounds veal cutlets, pounded to ¼-inch thickness
- 1/4 cup (½ stick) butter, divided
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup canned crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon black pepper
- 1/3 cup vodka
What to Do
- In a shallow dish, combine the flour and 1 teaspoon salt; mix well. Completely coat the veal in the flour mixture.
- In a large skillet, melt 2 tablespoons butter over medium-high heat; sauté the cutlets for about 2 minutes per side, or until slightly browned. If necessary, sauté the veal in more than one batch. Remove the cooked veal to a covered platter to keep warm.
- Heat the oil and melt the remaining butter in the skillet over medium heat. Add the onion and sauté for 2 minutes, just until tender. Add the tomatoes, cream, pepper, and remaining 1 teaspoon salt. Cook for 1 minute, stirring occasionally.
- Add the vodka and cook for 2 minutes, or until the sauce thickens, stirring occasionally. Add the veal to the simmering vodka sauce and continue simmering for 3 to 4 minutes, or until the veal is heated through. Serve immediately.