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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 (1/4-inch-thick) veal cutlets |
1/4 cup vegetable oil |
3/4 cup chopped onion |
1/4 pound fresh mushrooms, sliced |
1 clove garlic, minced |
2 tablespoons all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chablis or other dry white wine |
1/4 cup water |
Directions:
1. Sauté cutlets in oil 4 minutes or until browned. Drain on paper towels; reserve drippings.
2. Sauté onion, mushrooms, and garlic in reserved pan drippings. Combine flour, salt, and pepper; add to sautéed vegetables, stirring well. Cook 1 minute, stirring constantly. Gradually add wine and water; cook over medium heat, stirring constantly, until thickened and bubbly. Add cutlets; cover and simmer 30 minutes or until meat is tender. Transfer cutlets to a warm serving platter; spoon sauce over top, and serve immediately.
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