|Veal||1 1⁄2 Pound, cut into scallops 1/4 inch thick|
|Brandy||1⁄4 Cup (4 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Porcini mushrooms||1 Pound, sliced|
|Tomatoes||2 , chopped|
|Garlic powder||1 Teaspoon|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Pat salt and pepper into veal.
In a skillet melt butter, then add veal to brown.
Pour over veal and ignite.
Remove veal from skillet and keep warm.
Pour Chicken Stock, Chablis, and sherry into skillet.
Simmer until liquid reduces by half.
Return veal to skillet.
Simmer for 10 minutes.
Keep warm until serving.
Saute mushrooms in 2 tablespoons butter until brown.
Add tomatoes and garlic powder.
Simmer for 5 minutes.
Place mushroom mixture in baking dish.
Add veal and cover with wine sauce.
Sprinkle with grated Swiss and Parmesan cheeses.
Broil until cheese is brown and bubbly.