Veal Forestier Recipe

• 1 pound veal cutlets, each cut about 1/4 inch thick
• 1/4 c. all-purpose flour
• 4 tbsp. butter
• 1/2 pound mushrooms, sliced
• 1/2 c. dry vermouth
• 2 tbsp. water
• 3/4 teaspoon salt
• Dash of pepper
• 1 tbsp. minced parsley
• Sauteed cherry tomatoes
• Parsley sprigs for garnish

1. About 50 min before serving, on cutting board with meat mallet or possibly dull edge of French knife, lb.
2. veal cutlets to 1/8 inch thickness.
3. Cut cutlets into about 3 x 2 inches pcs.
4. On waxed paper, coat cutlets lightly with flour.
5. In 10 inch skillet over medium-high heat, in warm butter, cook meat ( a few pcs at a time) till lightly browned on both sides, removing pcs as they brown and adding more butter if necessary.
6. Add in mushrooms, vermouth, water, salt, and pepper to skillet; heat to boiling.
7. Reduce heat to low; cover and simmer 5 min or possibly till mushrooms are tender.
8. Return meat to skillet; heat through.
9. Stir in minced parsley.
10. Arrange meat on platter with sauteed cherry tomatoes.
11. Garnish with parsley sprigs, if desired.
12. Makes 4 servings.

veal cutlets, allpurpose, butter, mushrooms, water, salt, pepper, parsley, cherry tomatoes, parsley sprigs

Taken from cookeatshare.com/recipes/veal-forestier-22604 (may not work)