Veal Forestier - cooking recipe
Ingredients
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1 lb veal cutlet, each about 1/4-inch thick
1/4 cup all-purpose flour
4 tablespoons butter
1/2 lb mushroom, sliced
1/2 cup dry vermouth
2 tablespoons water
3/4 teaspoon salt
1 dash pepper
1 tablespoon parsley, chopped
sauteed cherry tomatoes
parsley sprig, for garnish
Preparation
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Start to prepare about 50 minutes before serving.
On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8\" thickness.
Cut cutlets into about 3\" by 2\" pieces.
On a sheet of waxed paper, coat cutlets lightly in flour.
In a 10\" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
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.
Stir in chopped parsley.
Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.
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