Beth's Veal Vermouth With Mushrooms
- Reviews 1
Ready In: 35 mins
Serves: 2-4
Ingredients
- 1 1⁄2 lbs veal cutlets
- 2 tablespoons flour
- 1⁄4 cup butter
- 1 garlic clove, minced
- 1⁄2 lb mushroom, sliced
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1 tablespoon lemon juice
- 1⁄3 cup dry vermouth
- 1 tablespoon parsley
Directions
- Flatten veal to 1/4 of an inch thick.
- Cut into 2 inch squares and coat with flour.
- Melt butter in a skillet and sauté veal pieces, a little at a time, until golden brown on both sides.
- Return all meat and the garlic to the skillet and heap mushrooms on top.
- Sprinkle with salt, pepper, and lemon juice. Pour on vermouth.
- Cover and cook over low heat for 20 minutes or until veal is fork tender.
- Add more vermouth if needed.
- Sprinkle with parsley just before serving.
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