Veal Forestiere You Have To Try

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Veal Forestiere

"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"

Ingredients :

• 1 1/2 kilos thin veal cutlets
• 1/four cup all-motive flour for coating
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 pound crimini mushrooms, sliced
• half of cup Marsala wine
• 1/2 cup veal stock
• 1 (10 ounce) can artichoke hearts, drained and sliced
• salt and pepper to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

• Lightly flour veal cutlets, and shake off the extra. Melt butter in a huge skillet over medium-excessive warmth. Place cutlets in pan, and cook dinner 1 to two mins according to aspect, until browned and almost cooked thru. Remove veal from pan, and set apart.
• Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and preserve to cook dinner until mushrooms start to sweat. Pour in the wine; cook 2 to three minutes greater, stirring with a spoon to scrape the bottom of the pan. Pour in inventory, and simmer 5 to ten mins, or till liquid starts to reduce.
• Return veal to pan with artichokes, and cook till heated through. Season with salt and pepper. To serve, set up the veal on plates, and spoon the sauce over.

Notes :

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