Veal A La Forestiere
|Thin veal cutlets||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), cut|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Black pepper||1 Dash|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
About 45 minutes before serving: Flatten veal to 1/4-inch thickness.
Cut into 2-inch pieces; rub with garlic; sprinkle with flour.
In large skillet, in hot butter, saute" veal, a few pieces at a time until golden brown.
Return to skillet; top with mushrooms; sprinkle with salt, pepper, vermouth.
Cook, covered, over low heat, 20 minutes or until fork-tender, adding water if necessary.
Sprinkle with lemon juice.