French Style Veal Cutlets Recipe

French Style Veal Cutlets Recipe

Ingredients

• Serving Size : 4
• 1 Pound Veal Cutlet – thinly sliced
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 2 Tablespoons Corn Oil – to 4 tablespoons
• 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

Method

1. With meat mallet, pound veal cutlets to 1/4″ thickness; cut into serving size pieces.
2. Sprinkle with salt and pepper.
3. In large skillet, heat 2 tbsp corn oil over medium heat.
4. Add veal slices, a few at a time, so that pieces do not touch.
5. Cook 8 to 10 minutes or until veal is lightly browned on both sides.
6. Remove from skillet; keep warm.
7. If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.
8. Add mushrooms and saute 3 to 4 minutes or until tender.
9. Remove to platter with veal.
10. To pan add bouillon cube and 1 1/4 cups water.
11. Bring to boil, stirring to dissolve bouillon.
12. Add wine and boil 1 minute.
13. Stir together cornstarch and 1/4 cup water.
14. Gradually stir into hot liquid in skillet.
15. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.
16. Serve gravy over cutlets.

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