| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Veal, Loo |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter |
| 4 |
oz |
Olive oil |
| 1 |
lb |
Veal cutlets |
|
|
Flour |
| 1 |
tb |
Balsamic vinegar |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Melt butter and oil together in a frying pan. Dredge cutlets lightly
in flour. Fry over medium-high heat until lightly browned. Slowly add
vinegar, then chicken broth. Allow to simmer 10-15 min or until gravy
is thickened and veal is fully cooked. You can use chicken breast or
pork cutlets for this, if you pound them enough.
Serve with rice.
From the Modenaceti label.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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