2 Reviews of Veal Cutlets in Red Wine Sauce

From: Norelllaura1

On Jan 13, 2006

Made this last night and used beef stock. It was simple and good, but a little over cooked. Next time I'll cook it for only a 1/2 hour and add some garlic.

From: kitelady

On Apr 29, 2007

This was truly a delight! I followed the directions to the letter (except my six veal slices came to just over one pound). This was fine for "we three adults". I also used beef stock, instead of water. The "extra" sauce went well over the Himalayon Basmati rice. Thank you so much, Oolala for sharing your wealth. (and making me look soooo good!)