• 65minutes
  • 278calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 veal cutlets, 4-oz each 2 tablespoons all-purpose flour

  2. 1/4 cup vegetable oil

  3. paprika , to taste

  4. 2 cups mushrooms , sliced

  5. 2 medium onions , cut into 1/4 inch slices

  6. 3 tablespoons butter , melted

  7. 2 cups beef broth

  8. 1/2 cup Burgundy wine

  9. 3 tablespoons chives , chopped

  10. 3 tablespoons chervil or 3 tablespoons parsley , chopped

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.) Cut veal into 1-inch pieces. Dredge the veal in the flour.

  2. Heat the oil in a large skillet over medium heat. Brown the veal in the oil; drain well. Place in a lightly greased 11x7x1 1/2 inch baking dish. Sprinkle with paprika. Set aside.

  3. Wipe out the skillet, then add the 3 tbsp butter and melt. Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender. Add the beef broth and remaining ingredients. Stir well. Bring to a boil; cover and reduce the heat to low. Simmer for 3 to 5 minutes.

  4. Pour the mushroom mixture over the reserved veal. Cover and bake at 350 degrees for 30 minutes.


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