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Veal Cutlets, French-Style




Source of Recipe


From My File: McClug (Origin unknown)


Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw

List of Ingredients




1 pound veal cutlet, thinly sliced

1/2 teaspoon salt

1/8 teaspoon pepper

2 to 4 tablespoons corn oil

1/4 pound mushrooms, sliced

1 chicken bouillon cube

1-1/4 cups water

1/4 cup dry white wine

1 tablespoon cornstarch

1/4 cup water


Recipe



1. With a meat mallet, pound veal cutlets to 1/4-inch thickness; cut into serving size pieces. Sprinkle with salt and pepper.

2. In a large skillet, heat 2 tablespoons corn oil over medium heat. Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm.

3. If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat. Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter with veal.

4. Add bouillon cube to pan with 1-1/4 cups water. Bring to boil, stirring to dissolve bouillon. Add wine and boil 1 minute.

5. Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute. Serve gravy over cutlets.

Serves 4