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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss cutlets in combined flour & cajun spice; shake away excess flour mixture. Reserve excess flour mix. | 2. Heat oil in large saucepan. Cook cutlets in batches until brown on both sides. Remove from pan. | 3. Stir reserved flour mixture into pan; stir over medium/high heat until bubbling. Remove from heat and gradually stir in chicken stock and wine. Stir over medium heat until sauce boils and thickens. | 4. Return cutlets to pan. Stir in onion, thyme & bay leaves; simmer, covered for 20 minutes, stirring occassionaly. | 5. Stir in carrots, beans and corn; simmer covered, about 15 minutes or until cutlets & vegetables are tender. | 6. Discard bay leaves and stir in parsley. | 7. ** if your sauce pan isn't large enough, after you've thickened the stock & wine, remove to large baking dish. Put in all rest of ingrediants and bake at 375° for 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	2	lbs		806.9352	0.0	179.5204	4.5333
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cajun spice	1	tablespoon		806.9352	0.0	179.5204	4.5333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
white wine	1/2	cup		-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
bay leaf	2			-	-	-	-
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
green bean	1 1/2	cups	cut	46.5	10.455	2.745	0.33
baby corn	1	can		908.3958	184.815	23.4441	11.7967
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.