| 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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