Veal Cutlets, Oriental Recipe

I simply love this recipe of Veal Cutlets, Oriental as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Veal Cutlets, Oriental is a must try!


Difficulty LevelVery EasyHealth IndexAverage
Interest Group


 Frenched veal cutlets4
 Flour1 Cup (16 tbs)
 Fat3 Tablespoon
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Soy sauce3 Tablespoon
 Chicken bouillon1 Cup (16 tbs)
 Cornstarch1 Tablespoon
 Slivered almonds1⁄2 Cup (8 tbs)


Dip veal cutlets into flour.
Pan-brown veal in hot fat in a heavy skillet.
Remove veal.
Cook celery, onion and mush- rooms until tender.
Return veal to pan.
Add soy sauce and 2/2 cup bouillon.
Cover and simmer 30 minutes.
Combine remaining1/2cup bouillon and cornstarch.
Stir into veal mix- ture.
Cook 5 minutes or until thickened.
Stir in almonds.
Serve over hot rice.