Quick and simple to prepare, this recipe is perfect for a busy Paleo Dieter.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 4 veal cutlets, 4-6 ounces each, pounded thin with
• meat tenderizer tool
• 1 cup sliced cremini mushrooms
• 1 medium shallot, thinly sliced
• 1 cup Chicken Broth
• ¼ cup minced fresh parsley
1. Heat 1 tablespoon of the olive oil in a cast iron skillet over medium heat. Add veal cutlets and cook for four minutes, turning at the halfway point. Remove from skillet and place on paper towels to drain.
2. Add mushrooms and shallots to skillet with the remaining tablespoon of olive oil and sauté for five minutes. Pour in broth. Scrape browned bits from bottom of skillet. Bring to a boil and stir for one minute.
3. Reduce heat to medium and add veal. Cook for one minute, just long enough to heat the vegetables. Stir in parsley.
