INGREDIENTS

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
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