Veal Scallopini With Brandy Cream Sauce
|Veal scaloppini||1 Pound, pounded 1/4 inch thick (About 4 Cutlets)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Apple||1 Medium, thinly sliced|
|Golden onion soup mix||1 Ounce (1 Envelope Recipe)|
|Water||1 1⁄2 Cup (24 tbs)|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Tablespoon|
Lightly coat veal with flour.
In large skillet, melt butter and cook veal over medium heat until tender.
Remove veal to serving platter and keep warm.
Reserve 1 tablespoon drippings.
Add apple, then golden onion recipe soup mix thoroughly blended with water and brandy to reserved drippings.
Bring to a boil, then simmer, stirring occasionally, 10 minutes.
Stir in cream and sugar and heat through.