Beth's Veal Vermouth With Mushrooms

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This recipe was given to me by my childhood friend, beth, who is a great cook. This dish could be made ahead of time and reheated in the oven. Even my kids like it.

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Steps

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Flatten veal to 1 / 4 of an inch thick.

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Cut into 2 inch squares and coat with flour.

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Melt butter in a skillet and saut veal pieces , a little at a time , until golden brown on both sides.

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Return all meat and the garlic to the skillet and heap mushrooms on top.

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Sprinkle with salt , pepper , and lemon juice.

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Pour on vermouth.

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Cover and cook over low heat for 20 minutes or until veal is fork tender.

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Add more vermouth if needed.

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Sprinkle with parsley just before serving.

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Ingredients

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veal cutlets, flour, butter, garlic clove, mushroom, salt, pepper, lemon juice, dry vermouth, parsley