| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
8 |
Servings |
INGREDIENTS
| 8 |
|
Veal cutlets about 8 oz .ea. |
| 2 |
tb |
Margarine (butter browns too fast) |
|
|
Salt, sprinkle |
|
|
Pepper, sprinkle |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/16 |
ts |
Pepper |
| 1 |
tb |
Beef bouillon powder |
| 2 |
c |
Milk |
| 1/4 |
c |
White wine (or alcohol free wine) |
INSTRUCTIONS
WINE SAUCE:
Cook veal cutlets in margarine in frying pan. Brown both sides well.
Sprinkle with salt and pepper. Add more margarine as needed. Transfer to
another container to keep warm.
WINE SAUCE: Melt butter in same frying pan. Mix in flour, salt, pepper and
bouillon powder. Stir in milk and wine until it boils and thickens. Spoon
2 tbsp. sauce onto center of 8 warm dinner plates. Place veal cutlet on
top. Divide remaining sauce over top. Serves 8 Typed in MMFormat by
cjhartlin@msn.com Source: Company's Coming Dinners of the World.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 7, 1998
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