Veal A La Forestiere Recipe
Ingredients
| 1 1/2 pounds thin veal cutlets | ||
| 1 garlic clove, cut | ||
| Flour | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1 Dash | |
| Dry vermouth | 1/3 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
Directions
About 45 minutes before serving: Flatten veal to 1/4-inch thickness.
Cut into 2-inch pieces; rub with garlic; sprinkle with flour.
In large skillet, in hot butter, saute" veal, a few pieces at a time until golden brown.
Return to skillet; top with mushrooms; sprinkle with salt, pepper, vermouth.
Cook, covered, over low heat, 20 minutes or until fork-tender, adding water if necessary.
Sprinkle with lemon juice.
Cut into 2-inch pieces; rub with garlic; sprinkle with flour.
In large skillet, in hot butter, saute" veal, a few pieces at a time until golden brown.
Return to skillet; top with mushrooms; sprinkle with salt, pepper, vermouth.
Cook, covered, over low heat, 20 minutes or until fork-tender, adding water if necessary.
Sprinkle with lemon juice.
Chef
