Beth S Veal Vermouth With Mushrooms Recipe

Ingredients for Beth S Veal Vermouth With Mushrooms

• Veal Cutlets
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• Garlic Clove
• Mushroom
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice
• Dry Vermouth
• 2 tablespoons chopped fresh parsley

How to Make Beth S Veal Vermouth With Mushrooms

1. Flatten veal cutlets to 1/4 inch thickness.
2. Cut into 2-inch squares and dredge in 1/2 cup all-purpose flour.
3. 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.
4. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Return all the veal to the skillet. Arrange 8 ounces sliced cremini mushrooms over the top.
6. Season generously with salt and freshly ground black pepper to taste. Squeeze 1 tablespoon of fresh lemon juice over the veal and mushrooms.
7. Pour 1/2 cup dry vermouth over the veal and mushrooms.
8. 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.
9. Garnish with 2 tablespoons chopped fresh parsley before serving.