Veal Cutlets With Leeks And Zinfandel Cream

• 3 leeks
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 pound veal cutlets
• 3 tablespoons olive oil, divided
• 1/2 cup white Zinfandel
• 1/2 cup whipping cream

1. Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.
2. Combine flour, salt, and pepper in a shallow bowl; dredge cutlets in flour mixture. Cook cutlets in 2 tablespoons olive oil in a large skillet 2 minutes on each side or until golden. Remove cutlets from pan, and keep warm.
3. Saute leeks in remaining tablespoon olive oil in skillet 1 minute; add wine, and cook, stirring often, 1 minute or until almost all of the liquid has evaporated. Add whipping cream, and cook, stirring constantly, about 2 minutes or until mixture is reduced by half. Serve with veal.

leeks, allpurpose, salt, freshly ground pepper, veal cutlets, olive oil, white zinfandel, whipping cream

Taken from www.myrecipes.com/recipe/veal-cutlets-with-leeks-zinfandel-cream (may not work)