Veal Forestier Recipe
Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful
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Cooking tools:
- Meat tenderizer
- Cutting board
- Chef's knife
- Wax paper
- Skillet
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 1 lb veal cutlet, each about 1/4-inch thick
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 1/2 lb mushroom, sliced
- 1/2 cup dry vermouth
- 2 tablespoons water
- 3/4 teaspoon salt
- 1 dash pepper
- 1 tablespoon parsley, chopped
- sauteed cherry tomatoes
- parsley sprig, for garnish
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