Veal Recipes

4 servings

Preparation time 15 Minutes
Cooking time 15 Minutes

“Breaded veal cutlets with a Marsala mushroom sauce”

Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.

Ingredients
1 lb thin veal cutlets  455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter  30 g
2 teaspoons minced garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later.  6 g
2 teaspoons minced shallot  7 g
5 ozs crimini mushrooms, sliced  150 g
1/3 cup Marsala wine   (can use any of these red wines Barbera,  Merlot,  Rioja )
1/3 cup veal stock ( can substitute beef or  chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste

Directions
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 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.

Sautefried quickly in a little fat garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later. 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 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 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.

Suggestions-  serve over  wild rice or mash potatoes

recipes source:  www.allrecipes.com