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Veal Forestiere

SUBMITTED BY: Bobbi PHOTO BY: LESLEYfromWI

"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"
RECIPE RATING:
The reviewer gave this recipe 42 stars. This recipe average a 4.6 star rating.
Read Reviews (35)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2003 by DNAVATTA
Substituted beef broth for veal stock - delicious MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by CADEMAIO
This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by SHANABELLE
I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by Kelly Powers
I used chicken and chicken stock instead. It was great! My whole family loved it. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by Margie
The best part of the dish is that it smelled so good while it was cooking and we were not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2005 by STEFFIE224
Yea, I subbed also...red wine & water & boullion cube. This recipe reduced wonderfully & made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2004 by CLAIRER4949
This meal was very tasty. I also substituted chicken stock for veal stock, and I agree that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2004 by STEVEJES
This is absolutely the best recipe I have ever done. With some smash potatoes and bread, it is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by CALIFORNIADREAMIN
Excellent- restaurant quality. I did not have marsala, but used a semi-sweet white table wine.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2003 by GOTTLANDFARMS
Just delicious!! My husband and I thoroughly enjoyed this served over wild rice. Served... MORE