| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Meats, Grains | Dujour08 | 4 | Servings | |
INGREDIENTS
| 4 | Veal medallions -, 4 oz ea | |
| pounded thin | ||
| 3/4 | c | All-purpose flour |
| 1 | T | Onion powder |
| 1 | T | Garlic powder |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | Whole eggs | |
| 1/4 | c | Buttermilk |
| 2 | c | Vegetable oil, for frying |
| 2 1/2 | c | Chicken stock |
| 3 | T | Butter |
| 1/2 | c | Flour |
| 1/2 | c | Buttermilk |
| 1 | t | Granulated garlic powder |
| 1 | t | Onion powder |
| Freshly- cracked black | ||
| pepper to taste | ||
| 4 | Baking potatoes, peeled | |
| large diced | ||
| 3/4 | c | Milk |
| 2 | T | Butter |
| 1 | T | Chopped fresh chives |
| 1 | T | Sour cream |
| 1 | T | Parmesan cheese |
| 4 | oz | Green beans, cleaned |
| blanched | ||
| 1/2 | t | Minced garlic |
| 1 | t | Finely-chopped shallots |
| 1 | t | Fresh oregano |
| 1/2 | T | Butter |
INSTRUCTIONS
Combine the onion powder, garlic powder, salt and pepper to the flour for seasoned flour. For the egg wash, whisk together the eggs and the buttermilk. Add the oil to a saute pan over medium-high heat till the oil becomes very hot. Take the veal and place in the egg wash and dust evenly on all sides in the flour mixture and place in the oil and fry on both sides until golden brown. Add the butter and flour together over medium-low heat to make a roux. Add the chicken stock to the roux and bring to a boil until it becomes thick. Reduce to a simmer and add the buttermilk, garlic, onion, salt and cracked pepper. In a sauce pot large enough, cover the peeled, diced potatoes with water. Place over high heat and cook the potatoes until tender and done. Strain the potatoes and place back in the sauce pan and reduce to low heat. Add milk, butter, salt and pepper, chives, sour cream and Parmesan cheese and mash until well mashed. Melt the butter and saute the garlic and shallots. Toss with the green beans and finish with the oregano. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9360) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Jim Coleman Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1754
Calories From Fat: 1214
Total Fat: 137.2g
Cholesterol: 280.3mg
Sodium: 539.1mg
Potassium: 1874.9mg
Carbohydrates: 77.6g
Fiber: 6.7g
Sugar: 9.3g
Protein: 55.2g