| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Main dish, Meats, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, peeled and crushed |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Vegetable oil |
| 2 |
lb |
Boneless veal, cut into bite-sized pieces |
| 2 |
|
(1-inch strips) lemon peel |
| 1 |
c |
Boiling water |
| 1/2 |
ts |
Sage |
|
|
Few grains cayenne pepper |
| 1 |
c |
Heavy cream |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
1. In a heat-resistant, non-metallic 10-inch skillet, heat 3 table-spoons
oil on top of a conventional surface unit. 2. While oil is heating, combine
flour, salt and pepper in a paper or plastic bag. 3. Coat veal pieces with
seasoned flour. 4. Add crushed garlic to hot oil. 5. Brown coated veal
pieces in hot oil. 6. When veal pieces are browned, add boiling water,
lemon peel, sage and cayenne pepper. Stir to combine. 7. Heat, covered, in
Microwave Oven 15 minutes or until veal is tender. 8. Remove lemon peel and
stir cream into veal mixture gradually. 9. Heat, covered, in Microwave
Oven, an additional 4 minutes.
Stir occasionally. 10. Garnish with chopped parsley before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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