Veal Forestier Recipe

Directions

1. 1
   About 50 min before serving, on cutting board with meat mallet or possibly dull edge of French knife, lb.
2. 2
   veal cutlets to 1/8 inch thickness.
3. 3
   Cut cutlets into about 3 x 2 inches pcs.
4. 4
   On waxed paper, coat cutlets lightly with flour.
5. 5
   In 10 inch skillet over medium-high heat, in warm butter, cook meat ( a few pcs at a time) till lightly browned on both sides, removing pcs as they brown and adding more butter if necessary.
6. 6
   Add in mushrooms, vermouth, water, salt, and pepper to skillet; heat to boiling.
7. 7
   Reduce heat to low; cover and simmer 5 min or possibly till mushrooms are tender.
8. 8
   Return meat to skillet; heat through.
9. 9
   Stir in minced parsley.
10. 10
    Arrange meat on platter with sauteed cherry tomatoes.
11. 11
    Garnish with parsley sprigs, if desired.
12. 12
    Makes 4 servings.