Veal Forestiere

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1 1/2 pounds thin veal cutlets
1/4 cup all-purpose flour for coating
3 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced shallot
1/2 pound crimini mushrooms, sliced
1/2 cup Marsala wine
1/2 cup veal stock
1 (10 ounce) can artichoke hearts, drained and sliced
salt and pepper to taste


Slightly flour veal cutlets and shake the excess off. Warm butter
over medium-high heat on a big skillet until melted. Cook cutlets
in pan for 1-2 minutes on each side until browned and almost
cooked through. Take out veal from the pan and reserve.

Saut é shallots and garlic in skillet until shallots become soft. Add
in mushrooms, continue cooking until mushrooms start to moist.

Add in the wine; cook 2-3 minutes longer, stirring with a spoon
to scrape the bottom of the pan. Add in stock and letting it
simmer for 5-10 minutes or until liquid starts to reduce.

Put back the veal into the pan with artichokes, cooking until
heated thoroughly. Sprinkle with pepper and salt. Serve on plates
and scoop sauce all over the veal.

Nutrition Information

Calories: 261 calories;
Cholesterol: 71
Protein: 18
Total Fat: 10.5
Sodium: 578
Total Carbohydrate: 19