Return to Content

Veau avec Champignons (Veal with Mushrooms)

Veau avec Champignons (Veal with Mushrooms)
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 2.

Simply elegant! Be sure not to overcook the wine, or it will develop an off flavor. --The Black Bear, Richmond, Vermont

Ingredients:

  • 2 veal, cutlets
  • 1 egg with 1 tablespoon water, beaten
  • 1 cup Italian-seasoned bread crumbs
  • Butter (about 1/3 cup)
  • 1 cup sliced mushrooms
  • 1 cup white wine

Instructions:

Pound veal until thin. Dip in egg-water mixture then in bread crumbs. Coat thoroughly. Sauté veal until lightly brown in butter. Remove to warm platter. Using same pan, sauté mushrooms, adding more butter if necessary. Add wine and cook for a few minutes. Add veal and heat thoroughly before serving. Spoon sauce over veal.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350