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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ripped a page out a magazine years ago. What a great picture. It says dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley. Ingredients:
1 lb veal cutlet, each about 1/4-inch thick |
1/4 cup all-purpose flour |
4 tablespoons butter |
1/2 lb mushroom, sliced |
1/2 cup dry vermouth |
2 tablespoons water |
3/4 teaspoon salt |
1 dash pepper |
1 tablespoon parsley, chopped |
sauteed cherry tomatoes |
parsley sprig, for garnish |
Directions:
1. Start to prepare about 50 minutes before serving.
2. On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8 thickness.
3. Cut cutlets into about 3 by 2 pieces.
4. On a sheet of waxed paper, coat cutlets lightly in flour.
5. In a 10 skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
6. Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
7. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
8. Return meat to skillet; heat through.
9. Stir in chopped parsley.
10. Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.
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