Veal Forestiere

How to cook Veal Forestiere

Ingredients: 1 1/2 pounds thin veal cutlets 1/4 cup all-purpose flour for coating 3 tablespoons butter 1 tablespoon minced garlic 1 tablespoon minced shallot 1/2 pound crimini mushrooms, sliced 1/2 cup Marsala wine 1/2 cup veal founder 1 (10 ounce) can artichoke hearts, drained and sliced salt and pepper to flavour

Directions: Lightly flour veal cutlets, and shake off the over-sufficiency. Melt butter in a large skillet over medium-high agitation. Place cutlets in put down, and cook 1 to 2 minutes per side, until browned and nearly cooked completely. Remove veal from skillet, and set aside. Saute garlic and shallots in skillet until shallots are juvenile. Stir in mushrooms, and continue to cook until mushrooms begin to sudor. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the thrive. Pour in commonplace, and rage 5 to 10 minutes, or until liquid begins to mitigate. Return veal to pan with artichokes, and cook until heated under the aegis. Season with salt and mottle. To offer, arrange the veal on plates, and spoon the sauce all through.


Servings Per Technique: 6

Amount Per Serving

Calories: 261

Total Fat: 10.5g Cholesterol: 71mg Sodium: 578mg Total Carbs: 19g Dietary Fiber: 2.9g Protein: 18g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving on:6 peoples

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