Veal Forestier

Ingredients

• 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

Directions

1. 1

   Start to prepare about 50 minutes before serving.

2. 2

   On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.

3. 3

   Cut cutlets into about 3" by 2" pieces.

4. 4

   On a sheet of waxed paper, coat cutlets lightly in flour.

5. 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. 6

   Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.

7. 7

   Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.

8. 8

   Return meat to skillet; heat through.

9. 9

   Stir in chopped parsley.

10. 10

    Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.