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Oriental Veal Cutlets

Hanah's picture
<p><a href="http://en.wikipedia.org/wiki/Schnitzel">http://en.wikipedia.org/wiki/Schnitzel</a></p>
I simply love this recipe of Veal Cutlets, Oriental as it has always managed to excite my choosy taste-buds. If you too have a taste for the unsually delicious, this Veal Cutlets, Oriental is a must try!
Ingredients
  Frenched veal cutlets 4
  Flour 1 Cup (16 tbs)
  Fat 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Soy sauce 3 Tablespoon
  Chicken bouillon 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  Slivered almonds 1⁄2 Cup (8 tbs)
Directions

Dip veal cutlets into flour.
Pan brown veal in hot fat in a heavy skillet.
Remove veal.
Cook celery, onion and mushrooms until tender.
Return veal to pan.
Add soy sauce and 2/2 cup bouillon.
Cover and simmer 30 minutes.
Combine remaining 1/2 cup bouillon and cornstarch.
Stir into veal mixture.
Cook 5 minutes or until thickened.
Stir in almonds.
Serve over hot rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Snack
Method: 
Fried
Interest: 
Party
Servings: 
4

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