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Drinks and Coctails Recipes

  Added: Oct 11, 2006  •  Visited (1141)  •  Print version Print this recipe (80)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Veal Cutlets With Mushrooms
(Rahm Schnitzel)
What You Need:
  • 2 pounds veal cutlets, cut into slices ¼ inch thick
  • 1 cup lemon juice
  • Salt
  • Freshly ground black pepper
  • Flour
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil
  • 1 cup fresh mushrooms, sliced
  • ½ up heavy cream

  • How To Cook:
    1. In a glass, stainless-steel or enameled baking dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so.

    2. Remove them from the lemon juice and pat them dry with paper towels. Salt and pepper them generously, then dip them in flour and shake off the excess.

    3. In a heavy 12-inch skillet, heat the butter and oil over high heat. When the foam subsides, add the cutlets. Cook them for 1 or 2 minutes on each side over high heat, using tongs to turn them.

    4. Then lower the heat to medium and cook for 5 to 6 minutes longer on each side. Arrange them on a heated serving platter covered loosely with aluminum foil while preparing the sauce.

    5. Pour off all but a thin him of tat, add the mushrooms to the skillet and cook them for 3 or 4 minutes over medium heat. Pour in the cream and bring it to a boil, stirring in any brown bits that cling to the pan.

    6. Cook briskly until the cream thickens enough to coat a spoon lightly. Taste for seasoning, then pour the sauce over the cutlets and serve.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Mushrooms
    Dish » Main Courses

     





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