1. Start to prepare about 50 minutes before serving. 2. On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness. 3. Cut cutlets into about 3" by 2" pieces. 4. On a sheet of waxed paper, coat cutlets lightly in flour. 5. In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed. 6. Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling. 7. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender. 8. Return meat to skillet; heat through. 9. Stir in chopped parsley. 10. Serve with sauteed cherry tomatoes and garnish with a sprig of parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
