Veal Forestier - cooking recipe

Ingredients

1 lb. veal cutlets (about 1/4-inch thick)
1/4 c. flour
4 Tbsp. butter or margarine
1/2 lb. sliced mushrooms
1/2 c. dry vermouth
2 Tbsp. water
3/4 tsp. salt
dash of pepper

Preparation

With meat mallet, pound cutlets to 1/8-inch thickness.
Cut cutlets into 3 x 2-inch pieces.
On wax paper, coat cutlets lightly with flour.
In a 10-inch skillet over medium heat in hot butter or margarine, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more butter or margarine if necessary.
Add mushrooms, vermouth, water, salt and pepper to skillet.
Heat to boiling. Reduce heat to low.
Cover and simmer 5 minutes, or until mushrooms are tender.
Return meat to skillet; heat through. Makes 4 servings.