Veal Forestiere

Veal Forestiere

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"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"
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30 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 58 Ratings

Most helpful positive review

Substituted beef broth for veal stock - delicious

Most helpful critical review

I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.

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Most positive
Least positive

Substituted beef broth for veal stock - delicious

This is an delicious, elegant entree. I sauted the veal in butter and olive oil and used chicken stock instead of veal. It was fabulous-and ever so easy!

I used chicken and chicken stock instead. It was great! My whole family loved it. It was something different from the saem old week night dinners!

I suggest you use frozen artichoke hearts instead of canned. And salt and pepper to flavor. It was very quick and easy and a nice change for something special for dinner.

The best part of the dish is that it smelled so good while it was cooking and we were not disappointed when we sat down to eat. I wanted to serve it over pasta so I made a few minor adjustments...

Yea, I subbed wine & water & boullion cube. This recipe reduced wonderfully & made an excellent sauce over the BREADED veal (that's right, carb-freaks!)and side of ORZO Pilaf. Used 1...

This meal was very tasty. I also substituted chicken stock for veal stock, and I agree that the liquid gets soaked up quicker than the recipe states - so I suggest adding stock/marsala. I though...

Just delicious!! My husband and I thoroughly enjoyed this served over wild rice. Served steamed broccoli with lemon on the side. Will certainly make again.

This is absolutely the best recipe I have ever done. With some smash potatoes and bread, it is excellent. I can't believe it. LOVE IT!

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