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Veal Supreme

Canadian.Recipes's picture
Ingredients
  Thin veal scallops/Thin veal cutlets 1 Pound, flattened
  Lemon juice 3 Tablespoon
  Butter 5 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

Cut veal into serving-sized pieces.
Put into a shallow dish and drizzle with lemon juice.
Cover and refrigerate 2 hours.
Drain veal and pat dry with paper towels.
Heat a large skillet; melt 3 tablespoons butter.
Add veal and cook until lightly browned on both sides.
Remove to a heated platter and keep warm.
Add remaining 2 tablespoons butter to skillet.
Add mushrooms and saute' until tender.
Combine cream, flour, and salt; pour into skillet.
Bring to boiling, stirring constantly; cook 1 minute.
Pour mushroom sauce around veal.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Interest: 
Everyday

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