Veal Shoulder ForestiÈre Au Riesling Recipes

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VEAL FORESTIER



Veal Forestier image

Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.

Provided by Oolala

Categories     Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb veal cutlet, each about 1/4-inch thick
1/4 cup all-purpose flour
4 tablespoons butter
1/2 lb mushroom, sliced
1/2 cup dry vermouth
2 tablespoons water
3/4 teaspoon salt
1 dash pepper
1 tablespoon parsley, chopped
sauteed cherry tomatoes
parsley sprig, for garnish

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.

Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7

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