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Receta Veal Forestier
by CookEatShare Cookbook

Veal Forestier
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Ingredientes

  • 1 pound veal cutlets, each cut about 1/4 inch thick
  • 1/4 c. all-purpose flour
  • 4 tbsp. butter
  • 1/2 pound mushrooms, sliced
  • 1/2 c. dry vermouth
  • 2 tbsp. water
  • 3/4 teaspoon salt
  • Dash of pepper
  • 1 tbsp. minced parsley
  • Sauteed cherry tomatoes
  • Parsley sprigs for garnish

Direcciones

  1. About 50 min before serving, on cutting board with meat mallet or possibly dull edge of French knife, lb. veal cutlets to 1/8 inch thickness. Cut cutlets into about 3 x 2 inches pcs. On waxed paper, coat cutlets lightly with flour. In 10 inch skillet over medium-high heat, in warm butter, cook meat ( a few pcs at a time) till lightly browned on both sides, removing pcs as they brown and adding more butter if necessary.
  2. Add in mushrooms, vermouth, water, salt, and pepper to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 min or possibly till mushrooms are tender. Return meat to skillet; heat through. Stir in minced parsley. Arrange meat on platter with sauteed cherry tomatoes. Garnish with parsley sprigs, if desired. Makes 4 servings.