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 to the oil
becomes very hot. Take the veal and place in the egg wash and dust evenly
on all side 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 to 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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9360 - JIM COLEMAN
Converted by MM_Buster v2.0l.

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