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Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 4 (5 ounce) veal cutlets
- 3 tablespoons butter
- salt, to taste
- fresh ground white pepper, to taste
- 2/3 cup beef stock
- 1/3 cup whipping cream
- 1/8 teaspoon lovage
Method
- Pound veal between 2 sheets of plastic wrap with the flat surface of a mallet to flatten evenly.
- Melt butter in a large skillet and add the cutlets and cook 3-4 minutes on each side until golden brown.
- Remove cutlets from pan and and transfer to a warm platter and keep warm.
- Pour the stock into the pan juices; bring to a simmer. Stir in cream and bring to a boil.
- Crumble lovage and stir into sauce and then season with salt and white pepper.
- Spoon cream sauce over cutlets before serving.
