3/4 pound veal cutlets
1/4 cup flour
Salt and pepper to taste
3 tablespoons butter, divided
1 tablespoon oil
1 clove garlic, peeled and cut in half
1/4 pound fresh sliced mushrooms
1 tablespoon fresh lemon juice
1/4 cup dry vermouth or dry white wine
1/3 cup chicken broth
1 teaspoon chopped parsley
Pound veal to 1/4-inch thickness.
Dredge meat in flour seasoned with salt and pepper.
In large pan, heat 2 tablespoons butter and the oil until hot, but not brown.
Add garlic; brown veal for 2 or 3 minutes on each side.
Place on serving platter, keep warm.
Add 1 tablespoon butter; sauté mushrooms for 2 minutes.
Spoon over veal.
In skillet, stir in lemon juice, wine and broth; stir for 1 minute over low heat, scraping up brown bits.
Discard garlic and pour sauce over veal and mushrooms; sprinkle with parsley.
Makes 4 servings.
Back to Sunday Dinner Selections
If you have a Sunday Dinner recipe you
would like to share - e-mail
FarmGate Home Notices Eastern Ontario Images General Store Washroom Evaluation Food Issues Raised Gardens Gardening Calendar Bookstore Health Issues G.E. Crops FarmGate Service Harvest Chart Articles General Store Governance Issues Links Saving Gas Habanero Peppers tdc's Froggy
e-Mail ---- Additions, deletions or corrections
Copyright © 2010
tdc Marketing and Management Consultation