Veal Forestiere
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
680 g
Veal (thin cutlets)3 tbsps
Butter1 tbsp
Garlic (minced)1 tbsp
Shallot (minced)1 cup
Marsala Wine1
SaltDirections:
1
Lightly flour veal cutlets, and shake off the excess
2
Melt butter in a large skillet over medium-high heat
3
Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through
4
Remove veal from pan, and set aside
5
Saute garlic and shallots in skillet until shallots are tender
6
Stir in mushrooms, and continue to cook until mushrooms begin to sweat
7
Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan
8
Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce
9
Return veal to pan with artichokes, and cook until heated through
10
Season with salt and pepper
11
To serve, arrange the veal on plates, and spoon the sauce over