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Veal Forestiere

Veal Forestiere

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Bobbi

Breaded veal cutlets with a Marsala mushroom sauce - delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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.
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Reviews

DNAVATTA
27
3/2/2003

Substituted beef broth for veal stock - delicious

CADEMAIO
22
9/13/2003

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!

Kelly Thompson
19
9/13/2003

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!