Veal Cutlets In Sherry Cream Sauce
4 veal cutlets, scallopine style
6 tablespoons butter or margarine
2 tablespoons salad oil
1/2 pound fresh mushrooms, sliced
6 tablespoons sherry wine
1/2 cup light cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Muenster cheese
Broiler: 500 degrees
In a large, heavy skillet, combine three tablespoons of butter with the oil and heat. Saute the veal until golden brown on both sides. Remove from pan and place in a dish. Add remaining butter to skillet and saute the mushrooms for five minutes, stirring constantly. Remove from skillet.
Return cutlets to pan and add the sherry, cream, salt, and pepper. Cover and simmer over low heat until the meat is cooked. Add mushrooms and re-heat. Sprinkle top with cheese, and broil until cheese bubbles, about three minutes. Serve immediately. Serves four.
6 tablespoons butter or margarine
2 tablespoons salad oil
1/2 pound fresh mushrooms, sliced
6 tablespoons sherry wine
1/2 cup light cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Muenster cheese
Broiler: 500 degrees
In a large, heavy skillet, combine three tablespoons of butter with the oil and heat. Saute the veal until golden brown on both sides. Remove from pan and place in a dish. Add remaining butter to skillet and saute the mushrooms for five minutes, stirring constantly. Remove from skillet.
Return cutlets to pan and add the sherry, cream, salt, and pepper. Cover and simmer over low heat until the meat is cooked. Add mushrooms and re-heat. Sprinkle top with cheese, and broil until cheese bubbles, about three minutes. Serve immediately. Serves four.
posted by Nightowl | 9/17/2006
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home