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Categories:Viewed: 17 - Published at: 9 years ago
Ingredients
- 1 lb. veal cutlets (about 1/4-inch thick)
- 1/4 c. flour
- 4 Tbsp. butter or margarine
- 1/2 lb. sliced mushrooms
- 1/2 c. dry vermouth
- 2 Tbsp. water
- 3/4 tsp. salt
- dash of pepper
Method
- With meat mallet, pound cutlets to 1/8-inch thickness.
- Cut cutlets into 3 x 2-inch pieces.
- On wax paper, coat cutlets lightly with flour.
- In a 10-inch skillet over medium heat in hot butter or margarine, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more butter or margarine if necessary.
- Add mushrooms, vermouth, water, salt and pepper to skillet.
- Heat to boiling. Reduce heat to low.
- Cover and simmer 5 minutes, or until mushrooms are tender.
- Return meat to skillet; heat through. Makes 4 servings.
