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Veal Chicken Fried Steak

Source of Recipe

JIM COLEMAN


List of Ingredients

4 Veal medallions -- pounded thin (4-ounce)
3/4 cup all purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
Salt and pepper to taste
2 whole eggs
1/4 cup buttermilk
2 cups vegetable oil for frying
2 1/2 cups chicken stock
3 tablespoons butter
1/2 cup flour
1/2 cup buttermilk
1 teaspoon granulated garlic powder
1 teaspoon onion powder
Salt and cracked black pepper to taste
4 large baking potatoes -- peeled and large
-- diced
3/4 cup milk
2 tablespoons butter
1 tablespoon chopped fresh chives
1 tablespoon sour cream
1 tablespoon Parmesan cheese
Salt and pepper to taste
4 ounces green beans -- cleaned and blanched
1/2 teaspoon minced garlic
1 teaspoon finely chopped shallots
1 teaspoon fresh oregano
1/2 tablespoon butter


Recipe

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.