| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main, Dish -, Veal | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Veal medallion; pounded thin |
| TT kosher salt | ||
| TT pepper | ||
| As needed flour | ||
| 1/2 | oz | Olive oil |
| 2 | oz | Sherry |
| 2 1/2 | oz | Three mushroom sauce |
| 1 | ts | Unsalted butter |
INSTRUCTIONS
1. Pound veal evenly & thin, season with salt & pepper. 2. Dredge very lightly in flour, tap extra off the veal. 3. saute veal lightly on both sides, remove & keep warm. 4. deglaze pan with sherry & reduce by 1/2. 5. add mushroom sauce and reduce slightly. 6. finish with butter. Place veal on a bed of sauteed greens for height, pour sauce around veal but not on so you can see the beautiful veal. NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!! Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 561 by CuisineArt <CuisineArt@aol.com> on Jan 19, 1998
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