• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound veal cutlets

  2. 1/4 cup all-purpose flour Salt and pepper to taste

  3. 3 tablespoons butter - divided use

  4. 1 tablespoon oil

  5. 1 clove garlic, peeled and cut in half

  6. 1/4 pound fresh sliced mushrooms

  7. 1 tablespoon fresh lemon juice

  8. 1/4 cup dry vermouth or dry white wine

  9. 1/3 cup chicken broth

  10. 1 teaspoon chopped parsley

Instructions Jump to Ingredients ↑

  1. Pound veal to 1/4-inch thickness. Dredge meat in flour seasoned with salt and pepper.

  2. 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.

  3. Add 1 tablespoon butter; saute mushrooms for 2 minutes. Spoon over veal.

  4. 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.


Send feedback