Veal Cutlets, Oriental
|Frenched veal cutlets||4|
|Flour||1 Cup (16 tbs)|
|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)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Dip veal cutlets into flour.
Pan-brown veal in hot fat in a heavy skillet.
Cook celery, onion and mush- rooms until tender.
Return veal to pan.
Add soy sauce and 2/2 cup bouillon.
Cover and simmer 30 minutes.
Combine remaining1/2cup bouillon and cornstarch.
Stir into veal mix- ture.
Cook 5 minutes or until thickened.
Stir in almonds.
Serve over hot rice.