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From Our Kitchen to Yours
Veal Cutlets With Mushroom Sauce
Veal Cutlets With Mushroom Sauce 3 tablespoons Light olive oil 1/3 cup Minced shallots 3/4 pound Mushrooms, sliced Salt & pepper to taste 1/2 cup Whipping cream 1/2 cup Low salt chicken broth 1 1/2 pounds Veal cutlets, pounded thin 1/2 cup All-purpose flour mixed w/ salt & pepper
| Instructions: In heavy skillet heat 2 tbs. Oil over med-hi heat. Add shallots, mushrooms, salt & pepper. Cook, stirring, till mushrooms begin to brown. Over hi-heat in same skillet, pour in cream & broth. Reduce heat & let simmer. (while skillet mixture is simmering), in another heavy skillet, heat 1 tbs. Oil. In a pie plate, combine flour w/ salt & pepper. Dredge veal cutlets, one at a time, in flour mixture. Sauté veal in hot oil till cooked through but not brown. Serve covered w/ mushroom sauce mixture from first skillet. Approximately 10 minutes. Per serving (excluding unknown items): 527 Calories; 45g Fat (73% calories from fat); 10g Protein; 27g Carbohydrate; 163mg Cholesterol; 64mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN FLASH SHOW#FF2099 Converted by MM_Buster v2.0l.
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