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!
Ingredients
| 4 Frenched veal cutlets | ||
| Flour | ||
| Fat | 3 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Soy sauce | 3 Tablespoon | |
| 1 cup chicken bouillon | ||
| Cornstarch | 1 Tablespoon | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
| Cooked rice | ||
Directions
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.
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.
Chef
