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My review
Veal Forestiere
Bobbi
"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"
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Ingredients
30 m servings 261Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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Reviews
Read all reviews 6070 Ratings
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Most helpful positive review
3/6/2002
Substituted beef broth for veal stock - delicious
Most helpful critical review
1/26/2001
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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10/4/2001
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!
6/8/2001
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!
1/26/2001
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.
2/16/2007
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...
1/11/2002
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.
6/13/2005
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...
7/5/2004
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...
5/27/2004
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!