Email to Cat      

Veal Sentino

Source of Recipe


From "Southern Living: Homestyle Cooking"



List of Ingredients



• 8 fresh asparagus spears
  
• 4 veal cutlets (about 12 ounces)
  
• ½ tsp salt
  
• 1/8 tsp pepper
  
• ¼ cup all-purpose flour
  
• ¼ cup plus 3 Tbsp butter or margarine, melted and divided
  
• 2 cups sliced fresh mushrooms
  
• 4 (1-ounce) slices Swiss cheese
  
• 2 Tbsp fresh lemon juice
  
• .
  
• Hot buttered noodles
  






Instructions



1. Snap off tough ends of asparagus. Cook asparagus in a small amount of boiling water 4 minutes, or until crisp-tender. Drain and set aside.
   
   
2. Place veal between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin. Sprinkle cutlets with salt and pepper; dredge veal in flour. Cook veal in 2 tablespoons melted butter in a large skillet over medium-high heat until browned on both sides. Remove from skillet, and place in a 13- x 9-inch pan; set aside. Cook mushrooms in remaining ¼ cup plus 1 tablespoon butter in skillet, stirring constantly, until tender. Top veal with sautéed mushrooms, reserving pan drippings. Arrange asparagus spears over mushrooms, and top with Swiss cheese slices.
   
   
3. Broil 5½ inches from heat 2 minutes, or until Swiss cheese melts. Transfer to a serving platter. Mix lemon juice with reserved drippings in skillet; pour over veal. Serve with noodles.
   
   Makes 4 servings.