YIELD Makes 4 servings
|4||veal cutlets, cut 3/8 inch thick (about 4 ounces each)|
|1/4||cup (1/2 stick) butter or margarine|
|1/2||pound fresh mushrooms, thinly sliced|
|2||tablespoons olive oil|
|1||small onion, finely chopped|
|1/4||cup dry sherry|
|2||teaspoons all-purpose flour|
|1/2||cup beef broth|
|1/8||teaspoon black pepper|
|2||tablespoons whipping cream|
|Hot cooked pasta|
|Fresh bay leaf and marjoram sprigs for garnish (optional)|
- Pound veal with meat mallet to 1/4-inch thickness; pat dry with paper towels. Set aside.
- Heat butter in large skillet over medium heat until melted and bubbly. Cook and stir mushrooms in butter 3 to 4 minutes or until lightly browned. Remove mushrooms with slotted spoon; set aside.
- Add oil to butter in skillet; heat over medium heat. Add veal; cook 2 to 3 minutes per side or until light brown. Remove veal; reserve.
- Add onion to same skillet; cook and stir 2 to 3 minutes or until soft. Stir in sherry; boil over medium-high heat 15 seconds. Stir in flour; cook and stir 30 seconds. Stir in broth; bring to a boil over medium heat, stirring constantly. Stir in reserved mushrooms, salt and pepper. Add veal to sauce mixture; reduce heat to low. Cover; simmer 8 minutes or until veal is tender. Remove from heat.
- Remove veal to serving plates. Stir cream into sauce mixture; mix well. Cook over low heat until heated through. Serve over pasta and veal.
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.