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1/2 teaspoon seasoned salt
2 tablespoons flour
large zip-top bag
4 veal cutlets (about 1 lb)
2 tablespoons butter, divided
2 cups pre-sliced mushrooms (rinsed)
3 fresh garlic cloves
1/2 teaspoon Maggi liquid seasoning
1/2 cup champagne
3/4 cup half-and-half
1. Combine seasoned salt and flour in zip-top bag; shake to mix. Tenderize veal by pounding each side with meat mallet (or rolling pin) for 15 seconds. Add veal to bag (wash hands); seal tightly and shake to coat.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon of the butter in pan; swirl to coat. Add veal (wash hands); cook 3 minutes on each side. Remove veal from pan.
3. Place remaining 1 tablespoon butter and mushrooms in pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of garlic press. Cook 2 minutes, stirring occasionally, or until mushrooms begin to soften.
4. Stir in remaining ingredients; bring to boil, stirring continuously. Return veal to pan; simmer 5-7 minutes, turning veal once, or until sauce thickens. Serve.
CALORIES (per 1/4 recipe) 280kcal; FAT 13g; CHOL 125mg;SODIUM 350mg; CARB 8g; FIBER 1g; PROTEIN 26g;VIT A 8%; VIT C 4%; CALC 8%; IRON 8%