| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Norwegian |
Main dish, Meats, Norwegian |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Butter, unsalted |
| 3 |
T |
Vegetable oil |
| 1/4 |
c |
Onion, finely chopped |
| 4 |
|
Veal scallops, sliced 3/8" |
|
|
thick and pounded to 1/4" |
|
|
thickness |
|
|
Salt & Pepper |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Gjetst, Norwegian goat |
|
|
cheese |
INSTRUCTIONS
Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet
over moderate heat. When the foam subsides, add the onions and cook
for 3 to 5 minutes or until transparent. Remove to a small bowl and
set aside. Add the remaining butter and oil to the skillet and when
the foam subsides, add the veal scallops. Fry them over moderate heat
until they are light golden brown, 4 to 5 minutes on each side. Remove
to a heated platter and keep warm in a 220øF oven while you make the
sauce. Pour off all but a thin film of fat from the skillet and add
the cooked onions. Cook over high heat stirring constantly for 2 to 5
minutes. Lower heat and stir in sour cream and cheese a little at a
time. Continue stirring until the cheese has melted and the sauce is
smooth; do NOT allow it to come to a boil. Taste for seasoning and
return veal to the skillet. Baste the meat with sauce and let simmer
uncovered for 1 or 2 minutes. Serve immediately.
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