Veal Cutlets with Wild Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 lb veal cutlets 1/2 cup flour 3 Tbs lard or butter
1/3 lb white mushrooms, sliced 1 oz dried porcini mushrooms 1 cup beef broth
1 Tbs lemon juice zest of 1 lemon 1/2 tsp marjoram
2 Tbs fresh parsley, chopped



1 Soak the dried mushrooms in some hot water for about 20 minutes. Drain them, reserving the liquid, and brush off any dirt. Chop them roughly.
2 Lightly pound the veal on both sides with a meat mallet till as thin as possible without tearing. Season the cutlets with salt and freshly ground black pepper. Dredge the cutlets in flour.
3 Heat 1 Tbs of the lard or butter on high in a large frying pan. When very hot, throw in the fresh mushrooms and brown them quickly. Remove them from the pan and turn the heat down to medium.
4 Add the remaining lard or butter to the pan and when hot, put in as much of the veal as will fit combortably. Cook on each side for 1 minute and then remove. Do the same with the rest of the veal.
5 Add 1 Tbs of the dredging flour to the pan and, stirring occasionally, fry for 2 minutes. Mix in the dried mushrooms and stir in the broth. Add the lemon juice, lemon zest, and marjoram and season with salt and pepper.
6 Bring to a low boil. Return the cutlets and fresh mushrooms to the pan and heat through. Sprinkle on the parsley. Serve with potatoes or dumplings.

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