Escalope De Veau Chasseur Recipe
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Summary
Ingredients
2 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. flour
12 thin slices veal
1/4 lb. mushrooms, sliced
1/2 c. chopped onion
3 tbsp. olive oil
112 c. dry white wine
1 1/2c. Canned tomatoes, drained
1/2 tsp. basil
3 tbsp. butter
1 tbsp. minced parsley
Directions
"Combine half the salt and pepper with flour; dip veal into mixture.
Saute mushrooms and onion in oil in saucepan for 10 minutes or until onions are transparent; add wine.
Cook over high heat until reduced by half; stir in tomatoes, basil and remaining salt and pepper.
Simmer, covered, for 30 minutes.
Saute veal in butter in skillet for 5 minutes on each side.
Arrange on hot platter.
Pour tomato mixture into skillet.
Cook over high heat for 1 minute; stir to loosen browned particles.
Add parsley; pour sauce over veal.
"
Saute mushrooms and onion in oil in saucepan for 10 minutes or until onions are transparent; add wine.
Cook over high heat until reduced by half; stir in tomatoes, basil and remaining salt and pepper.
Simmer, covered, for 30 minutes.
Saute veal in butter in skillet for 5 minutes on each side.
Arrange on hot platter.
Pour tomato mixture into skillet.
Cook over high heat for 1 minute; stir to loosen browned particles.
Add parsley; pour sauce over veal.
"
