| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Light olive oil |
| 1/3 |
c |
Minced shallots |
| 3/4 |
lb |
Mushrooms; sliced |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Whipping cream |
| 1/2 |
c |
Low salt chicken broth |
| 1 1/2 |
lb |
Veal cutlets; pounded thin |
| 1/2 |
c |
All-purpose flour mixed w/ salt & pepper |
INSTRUCTIONS
In heavy skillet heat 2 tbs. Oil over med-hi heat. Add shallots, mushrooms,
salt & pepper. Cook, stirring, till mushrooms begin to brown. Over hi-heat
in same skillet, pour in cream & broth. Reduce heat & let simmer. (while
skillet mixture is simmering), in another heavy skillet, heat 1 tbs. Oil.
In a pie plate, combine flour w/ salt & pepper. Dredge veal cutlets, one at
a time, in flour mixture. Saute veal in hot oil till cooked through but not
brown. Serve covered w/ mushroom sauce mixture from first skillet.
Approximately 10 minutes.
Per serving (excluding unknown items): 527 Calories; 45g Fat (73% calories
from fat); 10g Protein; 27g Carbohydrate; 163mg Cholesterol; 64mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN FLASH SHOW#FF2099
Converted by MM_Buster v2.0l.
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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”