Veal Forestiere Recipes

VEAL FORESTIER

Veal Forestier image

Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.

Provided by Oolala

Categories Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7

VEAL FORESTIERE

Veal Forestiere image

Breaded veal cutlets with a Marsala mushroom sauce - delicious!

Provided by Bobbi

Categories Everyday Cooking

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds thin veal cutlets
¼ cup all-purpose flour for coating
3 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced shallot
½ pound crimini mushrooms, sliced
½ cup Marsala wine
½ cup veal stock
1 (10 ounce) can artichoke hearts, drained and sliced
salt and pepper to taste

Steps:

Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 19 g, Cholesterol 70.8 mg, Fat 10.5 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 5.2 g, Sodium 577.8 mg, Sugar 1.9 g

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