Veal Forestiere Recipe -
Veal Forestiere Recipe
  • READY IN 30 mins

Veal Forestiere

Recipe by  

"Breaded veal cutlets with a Marsala mushroom sauce - delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2003

Substituted beef broth for veal stock - delicious

Most Helpful Critical Review
Sep 13, 2003

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.

Sep 13, 2003

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!

Sep 13, 2003

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!

Feb 16, 2007

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. At the time I added the artichokes (I strongly recommend the marinated ones in the jar because they add so much flavor), I also added a can of diced tomatos. I let that simmer for about 10 minutes while the pasta was cooking. Then I buried the veal back into the sauce and simmered it for another 10 minutes. The veal was so tender. Perfect topped of with locatelli and hot peppers!

Jun 13, 2005

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 1/2 butter 1/2 grapeseed oil. Just depends on what flavor you are going for, and what you have on hand. very easy to sub ingredients. I'm sure the Marsala is excellent also. I highly reccommend this recipe.

Jul 05, 2004

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 thought the mushroom/artichoke combination was unique, and complemented each other. Oh -- and please, use the flour as the recipe states. If you seriously cut out the flour in order to cut carbs, I don't understand you. That's preposterous!

Sep 13, 2003

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.


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  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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