Veal Forestiere

vealforestiere1.jpg

Ingredients


  • Veal, 1 1/2, Lb Thin Cutlets
  • All-Purpose Flour, 1/4, Cup For Coating
  • Butter, 3, Tbsp
  • Garlic, 1, Tbsp Minced
  • Shallot, 1, Tbsp Minced
  • Crimini Mushrooms, 1/2, Lb Sliced
  • Marsala Wine, 1/2, Cup
  • Veal Stock, 1/2, Cup
  • Artichoke Hearts, 1, (10 Oz) Can Drained And Sliced
  • Pepper, 1, To Taste
  • Salt, 1, To Taste

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Non Vegetarian

Origin : Not Specified

Diet : A BloodType

Cooking Time

  • 15 Min

Preparation Time

  • 15 Min

(4/5)

Properties


Low carb No pork No oil No fruits High sugar High fat Whole grains Complex carbs High sodium High protein

Methods


  1. Lightly Flour Veal Cutlets, And Shake Off The Excess. Melt Butter In A Large Skillet Over Medium-High Heat. Place Cutlets In Pan, And Cook 1 To 2 Minutes Per Side, Until Browned And Nearly Cooked Through. Remove Veal From Pan, And Set Aside. Saute Garlic And Shallots In Skillet Until Shallots Are Tender. Stir In Mushrooms, And Continue To Cook Until Mushrooms Begin To Sweat. Pour In The Wine; Cook 2 To 3 Minutes More, Stirring With A Spoon To Scrape The Bottom Of The Pan. Pour In Stock, And Simmer 5 To 10 Minutes, Or Until Liquid Begins To Reduce. Return Veal To Pan With Artichokes, And Cook Until Heated Through. Season With Salt And Pepper. To Serve, Arrange The Veal On Plates, And Spoon The Sauce Over.

Ingredients


  • Veal, 1 1/2, Lb Thin Cutlets
  • All-Purpose Flour, 1/4, Cup For Coating
  • Butter, 3, Tbsp
  • Garlic, 1, Tbsp Minced
  • Shallot, 1, Tbsp Minced
  • Crimini Mushrooms, 1/2, Lb Sliced
  • Marsala Wine, 1/2, Cup
  • Veal Stock, 1/2, Cup
  • Artichoke Hearts, 1, (10 Oz) Can Drained And Sliced
  • Pepper, 1, To Taste
  • Salt, 1, To Taste

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