Veal Forestier

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.

• Ready In: 50 mins
• Serves: 4

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

Directions

1. Start to prepare about 50 minutes before serving.
2. On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
3. Cut cutlets into about 3" by 2" pieces.
4. On a sheet of waxed paper, coat cutlets lightly in flour.
5. 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.
6. Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
7. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
8. Return meat to skillet; heat through.
9. Stir in chopped parsley.
10. Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.