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Categories:Viewed: 62 - Published at: 3 years ago
Ingredients
- 4 oz. quality veal, pounded
- seasoned flour
- salt and pepper to taste
- 2 Tbsp. melted butter
- dash of brandy
- 1 or 2 chopped shallots
- 1/4 c. sliced mushrooms
- 1/4 c. heavy cream
Method
- Pound the veal cutlet until quite thin.
- Dry well and season with flour.
- Saute briefly on both sides in butter and remove from pan, but keep warm.
- Deglaze the pan with a generous splash of brandy, adding the chopped shallots, mushrooms and heavy cream. When hot, put veal back in and heat until hot.
- Serve over rice. Makes 1 serving.
