 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is very good! I love veal dishes and I was surprised at how easy it is to make this. Makes a nice dinner for a romantic evening or a dinner party. I make it for Sunday family dinners sometimes. Prep and cook times are approximate. Ingredients:
6 boneless veal cutlets (4 ounces each) |
salt and pepper |
1/2 cup all-purpose flour |
2 tablespoons butter |
2 tablespoons salad oil |
1 (3 ounce) can sliced mushrooms |
1/2 cup sweet marsala wine or 1/2 cup golden sherry wine |
1/2 cup beef broth |
2 tablespoons butter |
Directions:
1. Pound meat until 1/4 inch thick.
2. Season with salt and pepper; coat with flour.
3. Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.
4. Pour all but 1 tablespoon of fat from skillet.
5. Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.
6. Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.
7. Return meat to skillet; heat to boiling.
8. Cover; reduce heat and simmer about 30 minutes.
9. Baste meat twice with liquid.
10. Place meat on warm platter.
11. Add remaining broth to skillet; heat to boiling.
12. Boil and stir until liquid is of a syrup consistency.
13. Stir in 2 tablespoons butter until melted; pour sauce over meat.
|
|