The secret to making mouth-watering veal is to avoid drying out the meat. In a slow cooker, an appliance designed to retain moisture, drying anything is practically impossible. Veal cutlets are so tender, it’s almost redundant to prepare them in this manner. But if you have gourmet taste buds and little time for fussing in the kitchen, a slow cooker is the way to go. Adding an acidic liquid, such as wine, and simmering the veal on low really bring out the flavor.
Drizzle olive oil into the slow cooker's stoneware insert. Give it a good coating.
Mix the flour, salt, pepper and oregano in a shallow baking dish. Dust each veal cutlet lightly with the mixture. Lay each piece into the oiled slow cooker.
Chop the green onions and add them to the pot. Follow them with the sliced mushrooms.
Slowly, pour in the balsamic vinegar and wine. Pouring too fast will rinse away the top cutlets’ flour and seasoning coating. Drizzle the melted butter on top.
Cover and cook the whole thing on low for four to seven hours. Suggested side dishes include steamed broccoli and brown rice. Complement the dish with a nice glass of Merlot, Barbera or Pinot Noir.
Things You'll Need
1 to 2 tbsp. olive oil
1/2 cup flour
1/2 tsp. Kosher salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1 lb. veal cutlets
2 green onions
2 cups sliced mushrooms
1 tbsp. Balsamic vinegar
1/2 cup Marsala wine
4 tbsp. melted butter