Veal Forestier Recipes

VEAL FORESTIER

Steps:

• Start to prepare about 50 minutes before serving.
• On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
• Cut cutlets into about 3" by 2" pieces.
• On a sheet of waxed paper, coat cutlets lightly in flour.
• 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.
• 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.
• Stir in chopped parsley.
• Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

SIMPLE VEAL FRANCESE

Steps:

• Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
• Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
• Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
• Suggested drink: Antinori Castello della Sala, Sauvignon, 1996