Veal Continental
Source of Recipe
Boder's on the River
Recipe Introduction
List of Ingredients
Salt and pepper to taste
1 1/2 pounds veal cutlet, sliced very thin, pounded first if necessary
4 tablespoons flour (about) (divided)
4 tablespoons ( 1/2 stick) butter (about) (divided)
1/4 cup chopped green onions
1 cup chicken stock
1/2 cup dry vermouth
6 ounces lemon-lime soda such as 7Up
1/4 pound fresh mushrooms, sliced and sauteed, for garnish
Wedges of lemon for garnish
Recipe
Salt and pepper veal and lightly coat with 2 tablespoons flour. Use more flour if necessary. Saute in skillet in 3 tablespoons butter, turning once, until cooked through, and lightly browned; add more butter if necessary. Remove veal from pan.
To make sauce: In same pan, heat remaining 1 tablespoon butter. Add onions and saute. Quickly stir in remaining 2 tablespoons flour, stirring until mixture thickens. Quickly add stock, vermouth and soda, stirring constantly.
Continue to cook, until mixture reaches the consistency of a thin gravy, about 5 minutes.
Return veal to pan and bring mixture just to a boil. Immediately remove from heat and serve cutlets with about one-half of the sauce. Garnish with mushrooms and lemon wedge.
Makes 4 servings.
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