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Showing 1-5 of 5
on April 08, 2002
A truly tasty meal. The sauce had plenty of mushrooms and flavour. I served this with thinly sliced potatoes which I steamed and then baked briefly in a hot oven to brown and broccoli.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2012
Oh, this was wonderful! I have eaten similar dishes in fancy restaurants, and I have to say I think this was better!! The meat was extremely tender and juicy and my husband kept commenting on it as he inhaled it. This will be used again and soon.
Edited five years later to add that I still cook this recipe at least every couple of months, but use swiss mushrooms instead of button and add a little more white wine and lemon than is quoted.
This is a keeper.
on November 02, 2007
This recipe sounded divine but I found it was a little bland. I added some tarragon but it still lacked something. It tasted better the next morning as leftovers.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 06, 2005
WOW! It is a fantastic recipe that tastes like it came from a fine restaurant. I will make it again and again. I didn't have cutlets, but used some veal stew meat that I had and it was still wonderful. I think it would even taste good with chicken. Thanks for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Smig52
on February 10, 2005
Serving Size: 1 (337 g)
Servings Per Recipe: 4