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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive. Ingredients:
2 veal cutlet (about 4 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
salt and pepper to taste |
3 tablespoons butter, divided |
1 tablespoon olive oil |
1/4 pound fresh mushrooms, thinly sliced |
1/3 cup chicken broth |
2 teaspoons minced fresh parsley |
Directions:
1. Flatten cutlets to 1/8-in. thickness. In a resealable plastic bag, combine the flour, salt and pepper. Add veal; seal bag and shake to coat evenly. In a skillet, heat 2 tablespoons butter and oil. Add veal; cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm.
2. Add mushrooms to skillet; cook and stir for 2-3 minutes or until tender. Spoon over veal. Stir broth into skillet, stirring up any browned bits. Add parsley and remaining butter; cook and stir 2 minutes longer or until slightly thickened. Pour over veal and mushrooms. Yield: 2 servings.
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