Marengo Cutlets with Rice

Marengo Cutlets with Rice Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Marengo Cutlets with Rice is a classic dish that originated in Italy. This dish features tender veal cutlets smothered in a rich and flavorful tomato sauce, served alongside fluffy rice. It is a comforting and satisfying meal that is perfect for a special occasion or a cozy family dinner.

History

Marengo Cutlets with Rice is said to have been created by Napoleon's chef after the Battle of Marengo in 1800. Legend has it that the chef had limited ingredients to work with, so he improvised and created this delicious dish using veal cutlets, tomatoes, and wine. The dish was named after the battle where Napoleon emerged victorious, and it has since become a popular and beloved recipe.

Ingredients

0.25 cup flour
1 tsp onion salt
0.5 tsp seasoned pepper
6 boneless veal cutlets, about 1.5 lb (680 g)
1.5 tbsp vegetable oil
0.25 cup dry white wine
1 cup beef broth
0.5 cup sour cream
1 cup canned tomatoes, drained and chopped
1 bay leaf
3 cup hot cooked rice

How to prepare

In a blender, combine flour, onion salt, and pepper.
Coat the cutlets with the flour mixture.
Heat oil in a skillet and brown the cutlets.
Pour wine into the skillet and stir to loosen any brown particles.
In a separate bowl, mix any remaining flour with broth and sour cream.
Add tomatoes and bay leaf to the mixture.
Pour the mixture over the cutlets.
Cover and simmer for approximately 30 minutes or until the meat is tender.
Pack hot rice lightly into individual molds.
Carefully unmold the rice onto a serving platter.
Serve the rice with the cutlets and sauce.

Variations

Substitute chicken or pork cutlets for the veal cutlets for a different flavor.
Add mushrooms or bell peppers to the sauce for extra depth and texture.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Make sure to coat the cutlets evenly with the flour mixture to ensure a crispy and golden brown crust.

- Browning the cutlets before simmering them in the sauce helps to seal in the juices and enhance the flavor.

- Be sure to simmer the cutlets in the sauce for the full 30 minutes to ensure that the meat is tender and flavorful.

- Serve the dish with the rice molded into individual servings for an elegant presentation.

Serving Suggestions

Serve Marengo Cutlets with Rice with a side of steamed vegetables or a fresh green salad for a complete and well-rounded meal. Pair it with a glass of white wine or sparkling water for a refreshing beverage.

Cooking Techniques

Browning the cutlets before simmering them in the sauce helps to seal in the juices and enhance the flavor.

- Simmering the cutlets in the sauce for a longer period of time helps to tenderize the meat and allow the flavors to meld together.

Ingredient Substitutions

Use chicken or pork cutlets instead of veal cutlets.

- Substitute Greek yogurt for sour cream for a lighter option.

- Use vegetable broth instead of beef broth for a vegetarian version of the dish.

Make Ahead Tips

The sauce for Marengo Cutlets with Rice can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce and cook the cutlets when ready to serve.

- Cook the rice ahead of time and reheat it just before serving for a quick and easy meal prep option.

Presentation Ideas

Mold the rice into individual servings using a small bowl or ramekin for an elegant presentation. - Garnish the dish with fresh herbs such as parsley or basil for a pop of color and flavor. - Serve the cutlets and sauce in a shallow bowl or plate for a rustic and inviting presentation.

Pairing Recommendations

Pair Marengo Cutlets with Rice with a light and crisp white wine such as Chardonnay or Sauvignon Blanc.

- Serve the dish with a side of crusty bread or garlic bread for a satisfying and hearty meal.

Storage and Reheating Instructions

Store any leftovers of Marengo Cutlets with Rice in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the microwave or on the stovetop until heated through, adding a splash of broth or water to the sauce if needed.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 18g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 32g

Vitamins and minerals

Vitamin A: 8%

- Vitamin C: 10%

- Calcium: 6%

- Iron: 20%

Alergens

Contains: Dairy, Wheat

Summary

Marengo Cutlets with Rice is a balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals. It is a satisfying and nutritious dish that can be enjoyed as part of a healthy diet.

Summary

Marengo Cutlets with Rice is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. This classic recipe features tender veal cutlets smothered in a rich tomato sauce, served alongside fluffy rice. With a few simple ingredients and some basic cooking techniques, you can create a flavorful and satisfying meal that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, I came across a recipe for Marengo Cutlets with Rice that caught my eye.

I had never heard of this dish before, but the ingredients and instructions seemed simple enough. I decided to give it a try, and I am so glad that I did. The flavors of the tender cutlets, savory sauce, and fluffy rice all combined perfectly to create a dish that quickly became a family favorite.

As I delved deeper into the history of Marengo Cutlets with Rice, I discovered that the recipe originated from the Battle of Marengo in 1800. Legend has it that Napoleon Bonaparte's chef created the dish using whatever ingredients he could scrounge up after the battle. The result was a hearty and delicious meal that satisfied even the hungriest of soldiers.

Over the years, I have made some changes and tweaks to the original recipe to suit my own tastes and preferences. For example, I like to add a touch of garlic and fresh herbs to the sauce for an extra burst of flavor. I have also experimented with different types of meats, such as chicken or pork, to keep things interesting.

One of the best things about this recipe is that it is so versatile. You can serve it with a side of steamed vegetables for a healthy and balanced meal, or pair it with a crusty baguette to soak up the delicious sauce. It is the perfect dish to whip up for a weeknight dinner or to impress guests at a dinner party.

I have shared this recipe with friends and family over the years, and it always receives rave reviews. There is something so comforting and satisfying about a home-cooked meal made with love and care. And the best part is that this recipe is simple enough for even the most novice of cooks to master.

As I sit here reminiscing about the first time I made Marengo Cutlets with Rice, I am overwhelmed with gratitude for all of the wonderful recipes and culinary traditions that have been passed down through the generations. Cooking is not just about nourishing our bodies, but also about connecting us to our past and our loved ones.

So the next time you are looking for a new dish to try, I urge you to give Marengo Cutlets with Rice a chance. I promise you won't be disappointed. And who knows, maybe one day you will pass this recipe down to your own grandchildren, just as I have done with you.

With love and a full heart,

Grandma