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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds veal cutlets |
1/4 cup vegetable oil |
1 medium onion, thinly sliced |
1/2 pound fresh mushrooms, sliced |
1 clove garlic, minced |
2 1/2 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dry white wine |
1 cup water |
chopped fresh parsley (optional) |
Directions:
1. Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin. Cut into serving size pieces. Sauté cutlets in oil in a large skillet until browned; remove from skillet, and set aside. Reserve oil in skillet.
2. Add onion, mushrooms, and garlic to skillet; sauté until tender. Add flour, salt, and pepper, stirring well. Cook 1 minute, stirring constantly. Add wine, and cook over medium heat until thickened.
3. Return cutlets to skillet; pour water over cutlets. Cover and cook over low heat 45 minutes or until veal is tender.
4. Transfer veal to a serving dish; pour mushroom gravy over top. Sprinkle with parsley, if desired.
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