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Ingredients
- 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
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 123 | 53% |
| Total Fat 13.97g | 17% |
| Saturated Fat 7.98g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 587mg | 24% |
| Potassium 515mg | 15% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.83g | 1% |
| Protein 17.85g | 29% |
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