VEAL FORESTIER
Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.
Provided by Oolala
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start to prepare about 50 minutes before serving.
- On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
- Cut cutlets into about 3" by 2" pieces.
- On a sheet of waxed paper, coat cutlets lightly in flour.
- In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
- Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
- Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
- Return meat to skillet; heat through.
- Stir in chopped parsley.
- Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.
Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7
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