Veal Forestier

Directions

1. 1
   With meat mallet, pound cutlets to 1/8-inch thickness.
2. 2
   Cut cutlets into 3 x 2-inch pieces.
3. 3
   On wax paper, coat cutlets lightly with flour.
4. 4
   In a 10-inch skillet over medium heat in hot butter or margarine, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more butter or margarine if necessary.
5. 5
   Add mushrooms, vermouth, water, salt and pepper to skillet.
6. 6
   Heat to boiling. Reduce heat to low.
7. 7
   Cover and simmer 5 minutes, or until mushrooms are tender.
8. 8
   Return meat to skillet; heat through. Makes 4 servings.