Veal Forestier

• 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

1. Start to prepare about 50 minutes before serving.
2. On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
3. Cut cutlets into about 3" by 2" pieces.
4. On a sheet of waxed paper, coat cutlets lightly in flour.
5. 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.
6. Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
7. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
8. Return meat to skillet; heat through.
9. Stir in chopped parsley.
10. Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

veal cutlet, flour, butter, mushroom, water, salt, pepper, parsley, cherry tomatoes, parsley

Taken from www.food.com/recipe/veal-forestier-208863 (may not work)