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Veal Cutlet Casserole

ID: 411   Veal  
  Yield/Servings: 6 servings  
3 veal cutlets
Seasoned flour
1 tbsp. butter
2 tbsp. flour
1 cup stock or water
Salt, pepper, paprika
1 cup tiny peeled onions
1 cup baby carrots
1 cup broken mushrooms
2 tbsp. butter

Saute cutlets after rolling them in seasoned flour. When browned on both sides, remove cutlets, place in a greased casserole or baking dish. Add butter and flour to shortening in frying pan. Blend together, then mix with stock or water as for white sauce. Season with salt, pepper, paprika. Pour over meat. Add carrots and onions which have been parboiled 5 minutes, and mushrooms sauteed in butter 5 minutes. Cover and bake 1 hour in hot oven, 400 degrees. If using fresh mushrooms, add them only 5 minutes before meat is done.

Recipe Source: BMD
Submitted by:
Creative Cooking

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