STREAMING NOW: The Delicious Miss Dahl

Veal Forestier

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Start to prepare about 50 minutes before serving.
  2. On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
  3. Cut cutlets into about 3" by 2" pieces.
  4. On a sheet of waxed paper, coat cutlets lightly in flour.
  5. In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
  6. Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
  7. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
  8. Return meat to skillet; heat through.
  9. Stir in chopped parsley.
  10. Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: