Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1	lb		403.4676	0.0	89.7602	2.2667
purpose flour	1/4	cup		403.4676	0.0	89.7602	2.2667
butter	4	tablespoons		342.0	15.714	10.686	28.8
mushroom	1/2		sliced	-	-	-	-
vermouth	1/2	cup		403.4676	0.0	89.7602	2.2667
water	2	tablespoons		0.0	0.0	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
cherry tomato			sauteed	403.4676	0.0	89.7602	2.2667
parsley sprig				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.