Cutlets in a Red Wine Cream Sauce

Cutlets in a Red Wine Cream Sauce

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  • Recipe Serves4
  • Preparation Time5 min
  • Cooking Time15 min


  • 3/4 cup all-purpose flour
  • 1 tsp. garlic salt
  • 1 lb. veal cutlets or pork, pounded thin
  • 5 Tbsp. olive oil
  • 2 Tbsp. shallots
  • 1/4 cup dry red wine
  • 1 1/2 cups water
  • 1 package Knorr® Mushroom gravy mix
  • 1 Tbsp. heavy cream


  • Mix flour and garlic salt together. Dip veal in flour mixture, coating well; shake off excess.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown veal, a few at a time, and adding additional 2 tablespoons olive oil as needed. Remove veal to serving platter and keep warm.
  • Heat remaining 1 tablespoon olive oil over medium-high heat and cook shallots, stirring occasionally, until tender, about 1 minute. Stir in wine and cook 1 minute. Stir in water and Knorr® Mushroom gravy mix and bring to a boil. Reduce heat and simmer, stirring constantly, 3 minutes. Stir in cream. Pour sauce over veal and serve to those you love.