Ingredients:
- 1 pound veal cutlets
- 1 tablespoon lemon juice
- salt and pepper
- 2 tablespoons flour
- 3 tablespoons butter
- 8 ounces sliced mushrooms
- 1/2 cup chicken broth (part dry white wine, if desired)
- 3 green onions, thinly sliced
- 1/2 cup heavy cream
Preparation:
Brush veal cutlets lightly with lemon juice; sprinkle with salt and pepper then dust with flour.
In a skillet over medium heat, melt butter. Add the veal cutlets and brown for about 2 minutes on each side. Remove to a plate and add mushrooms to the skillet. Saute the mushrooms until tender. Add the chicken broth to the skillet and bring to a boil; reduce heat to medium-low and simmer for about 5 minutes. Add the veal back to the pan, along with the green onions and cream. Cover and cook for about 5 minutes, until veal is tender.
Serves 4.
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Beef Recipes Index
Ground Beef Recipes Index
