Ingredients for Beth's Veal Vermouth With Mushrooms
- 1 1/2 lbs boneless veal cutlets
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 cloves minced garlic
- 8 ounces sliced cremini mushrooms
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1/2 cup dry vermouth
- 2 tablespoons chopped fresh parsley
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How to Make Beth's Veal Vermouth With Mushrooms
- Flatten veal cutlets to 1/4 inch thickness.
- Cut into 2-inch squares and dredge in 1/2 cup all-purpose flour.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Sauté veal pieces in batches, ensuring not to overcrowd the pan, until golden brown on both sides. Set aside.
- Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Return all the veal to the skillet. Arrange 8 ounces sliced cremini mushrooms over the top.
- Season generously with salt and freshly ground black pepper to taste. Squeeze 1 tablespoon of fresh lemon juice over the veal and mushrooms.
- Pour 1/2 cup dry vermouth over the veal and mushrooms.
- Cover the skillet and reduce heat to low. Simmer for 20 minutes, or until the veal is fork-tender, adding more vermouth if needed to maintain moisture.
- Garnish with 2 tablespoons chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
8g
Fat
120g
Carbs
3g
