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Categories:Viewed: 33 - Published at: 5 years ago
Ingredients
- 2 lbs. veal cutlets, sliced wafer-thin
- Seasoned flour
- 2 tbsp. extra virgin olive oil or possibly salad oil
- 1 c. beef or possibly chicken broth
- 1/2 pound mushrooms, thinly sliced
- 1 bay leaf
- Parsley
- 1/2 c. N.Y. State Sauterne Wine
- Grated Parmesan cheese
Method
- Coat cutlets very lightly with seasoned flour.
- Cook in extra virgin olive oil over low heat, till lightly browned.
- Add in broth slowly.
- Add in mushrooms and bring to a boil.
- Lower heat, cover and simmer 20 min, turning veal once.
- Add in parsley, bay leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.
