Veal (Or Chicken) With Mushroom Sauce Topped With Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Sounds so good! I love veal and this one has white wine and mozzerella and Parmesan cheeses which make it different. I hope to try this soon. It was in a community cookbook submitted by Karen Young. Ingredients:
1 -2 lb veal cutlets or 1 -2 lb chicken cutlet |
cooking spray |
2 tablespoons butter |
1/4 teaspoon pepper |
1/4 lb fresh mushrooms, sliced |
2 tablespoons flour |
3/4 cup dry white wine |
1/2 cup water |
1 tablespoon chicken bouillon granule |
1/4 cup lowfat mozzarella cheese, shredded |
2 tablespoons parmesan cheese, grated |
Directions:
1. Coat the veal or chicken with cooking spray.
2. Place butter in skillet and heat over medium-high heat until butter melts.
3. Add veal or chicken and saute 1-2 minutes per side until it lightly browns.
4. Drain on paper towels and place in a baking dish coated with cooking spray.
5. Sprinkle with meat with pepper and let it rest.
6. Cook mushrooms in skillet until tender and remove from pan; reserve drippings.
7. Spread mushrooms over the meat.
8. Add flour to the drippings in the pan and stir until smooth.
9. Cook over low heat for 1 minute, stirring constantly.
10. Gradually add wine, water and bouillon granules and cook over medium heat, stirring constantly, until thick and bubbly.
11. Spoon sauce over meat and mushrooms.
12. Top with cheeses.
13. Bake at 425 degrees F. for 10-12 minutes for veal and 20-30 minutes for chicken.
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