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VEAL FORESTIERE
Makes 6 servings
11/2 pounds thin veal cutlets
1/4 cup all-purpose flour
3 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallots, minced
1/2 pound Crimini mushrooms
1/2 cup pale sherry
1/2 cup veal stock
1 (10 oz.) can artichoke hearts
salt and pepper to taste
1. Lightly flour veal cutlets and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan and set aside. Slice mushrooms, drain and slice artichoke hearts, set aside.
2. Sauté garlic and shallots in skillet until shallots are tender. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the sherry; cook
2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock and simmer 5 to 10 minutes or until liquid begins to reduce.
3. Return veal to pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over the cutlets.
FEATURE WINE
2006 Cabernet Franc Special Reserve VQA
GREAT ALTERNATIVE
2007 Meritage Limited Edition VQA |
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