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Veal Cutlets Provençal

Yield 6 servings


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (1/4-inch-thick) veal cutlets
  • 1/4 cup olive oil
  • 1/4 pound fresh mushrooms, sliced
  • 1 clove garlic, minced
  • 2 medium tomatoes, peeled and chopped
  • 1/4 cup Chablis or other dry white wine
  • Dash of hot sauce
  • Minced fresh parsley

How to Make It

  1. Combine flour, salt, and pepper; mix well. Dredge cutlets in flour mixture, and brown in oil in a large skillet. Add mushrooms and garlic; cook over medium heat 5 minutes or until mushrooms are tender.

  2. Add tomatoes, wine, and hot sauce, stirring gently. Cover and simmer 45 minutes or until cutlets are tender. Transfer cutlets to a warm serving platter; spoon sauce over cutlets, and sprinkle with minced fresh parsley. Serve immediately.

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