This recipe is taken from the 1982 Milk Calendar. No dish which tastes this good has the right to be so easy to prepare. Serve it to company and stand back for raves.
- Prep: 30 min
- Cooking: 30 min
- 1 lb (450 g) thin veal cutlets
- 2 tsp (10 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 clove garlic clove
- 3 tbsp (45 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 8 oz (250 g) mushrooms thinly sliced
- 1 onion finely chopped
- 1/2 cup (125 mL) water chestnuts sliced
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) Marsala wine or sherry
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Pound cutlets thin; cut into serving portions. Sprinkle lightly with mixture of flour, salt and pepper.
Sauté garlic in 1 tbsp (15 mL) each of butter and oil. Remove garlic; add cutlets and cook quickly until golden on both sides. Place cutlets in shallow baking dish.
Melt remaining butter in saucepan; add mushrooms, onion and water chestnuts. Sauté until golden. Blend in flour, then add milk to make mushroom sauce. Simmer about 2 min to blend flavours. Stir in wine.
Pour sauce over cutlets; bake in a 350 °F (180 °C) oven for 30 min. Serve over pasta or on a bed of spinach.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 101 mg|
|Vitamin B12:||65 %|
|Vitamin B6:||33 %|