Veal Lindstrom
Source of Recipe
Springwood Retirement Community.
Recipe Introduction
Breaded veal patties or cutlets can be
used in place of uncooked veal cutlets. If so, omit the breading procedure.
Serves 8.
List of Ingredients
3 cups flour
1/4 cup Mrs. Dash seasoning
8 4-ounce raw veal cutlets
3 eggs
4 cups corn flakes, crushed
Cooking oil
1/4 cup bay shrimp, cooked
1/2 cup backfin crab meat (or faux crab)
1 10-ounce bag of fresh or frozen
broccoli florets, cooked
2 9-ounce envelopes of Knorr hollandaise sauce, prepared and set aside
Recipe
Preheat oven to 350.
Combine flour and Mrs. Dash.
Whisk eggs thoroughly.
Dredge each cutlet in flour mixture, shake off excess flour and dip in eggs. Dip
or lay in cornflake crumbs, shake off excess and transfer to a rack. Let food
rest, refrigerated, for 1 hour. Either grease a 9-by-13-inch pan and bake
cutlets for 20-30 minutes or fry in a nonstick pan using 2 tablespoons oil.
Presentation: Combine shrimp and crab and divide into 8 portions. Top each
cutlet with broccoli and arrange a portion of the seafood mixture around the
broccoli. Finish each portion with a drizzle of hollandaise sauce.
Wine ideas: Between the breaded veal, the seafood and the hollandaise, this is a
special-
occasion-only indulgence. Knowing that, spring for a bottle of bubbly: Not only
will it meld well with the creamy sauce and the seafood, but it'll cut through
the richness, cleansing your palate for the next bite.
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