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Veal in Wine Sauce

Veal in Wine Sauce

Veal in Wine Sauce


2 Lbs. veal cutlets

Salt and Pepper

2 Tablespoons olive or salad oil

1/4 Cup chopped onion

3/4 Cup sliced mushrooms

1 Tablespoons minced parsley

2 Tablespoons flour

1 1/2 Cups stock or water

1/4 Cup white wine (Vermouth)

2 Tablespoons lemon juice


veal in wine sauce

Sprinkle cutlets with salt and pepper.  Fry in fat until browned on both sides.  Place meat in casserole.  To fat in frying pan, add onions, mushrooms, and parsley and sauté for a few minutes.  Stir in and brown the flour.  Add remaining ingredients.  Cook until smooth and thick, stirring constantly.  Pour over cutlets, bake in slow oven 325 degrees for 1 hour.  Serves 6. 


Tip:  Mom adds a slice of mozzarella cheese between and on top of two cutlets.

Very good!



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Feature Recipe


Veal in Wine Sauce

Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.