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Veal Forestiere

Rated as 4.55 out of 5 Stars

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

30 m servings 261
Original recipe yields 6 servings

Directions

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  1. Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
  2. Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
  3. Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Nutrition Facts


Per Serving: 261 calories; 10.5 19 18 71 578 Full nutrition

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Reviews

Read all reviews 57
  1. 67 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Substituted beef broth for veal stock - delicious

Most helpful critical review

I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.

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Substituted beef broth for veal stock - delicious

This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!

I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!

I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.

The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments...

Just delicious!! My husband and I thoroughly enjoyed this served over wild rice. Served steamed broccoli with lemon on the side. Will certainly make again.

Yea, I subbed also...red wine & water & boullion cube. This recipe reduced wonderfully & made an excellent sauce over the BREADED veal (that's right, carb-freaks!)and side of ORZO Pilaf. Used 1...

This meal was very tasty. I also substituted chicken stock for veal stock, and I agree that the liquid gets soaked up quicker than the recipe states - so I suggest adding stock/marsala. I though...

This is absolutely the best recipe I have ever done. With some smash potatoes and bread, it is excellent. I can't believe it. LOVE IT!