Veal Cutlets with Cider Horseradish Sauce

These lightly floured veal cutlets take just a few minutes to cook through and are topped with a pan sauce made from apple cider, cream and just enough horseradish to add a little bit of kick. Try making our Hungarian Dumplings and some oven roasted brussels sprouts to complete the meal.

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Ingredients:
1-1/2 lbs veal cutlets
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons butter
2 shallots, finely chopped
1-1/4 cups apple cider
1 to 1-1/2 tablespoons horseradish
3 tablespoons heavy cream
Kosher salt and freshly ground black pepper to taste

Preparation:
Lightly pound the veal cutlets between two sheets of wax paper to a 1/4-inch thickness. Spread the flour in a pie plate, reserving 1/2 teaspoon for the sauce. Add the salt, pepper, onion powder and paprika and mix well.

Heat the vegetable oil and butter in a large pan over medium-high heat. Dredge the veal in the flour-seasoning mixture. Working in batches, cook the cutlets until light golden brown, about 3 to 4 minutes per side. Transfer to a serving dish and cover to keep warm.

Add the shallots to the pan, sprinkle them with the reserved 1/2 teaspoon of flour and cook just until they turn golden, about 2 minutes. Deglaze the pan with about 1/2 of the cider, scraping up any browned bits with a spatula. Add the remaining cider and stir in the horseradish and cream. Cook the sauce, stirring occasionally, until thickened to a gravy consistency, about 5 minutes. Serve over the veal.

Makes 6 servings

Recipe Notes:
You can adjust the amount of horseradish in this recipe to suit your personal taste. The amount we used was enough to add a mild horseradish flavor without adding any heat. If you're not fond of horseradish, you can replace it with a coarse grain mustard or even a little sour cream instead.

This is an original recipe created & tested by the editors of MyGourmetConnection