Julienne Of Veal
|Veal cutlets||1 Pound (1/2 Inch Thick)|
|Butter/Margarine||3 Tablespoon, divided|
|Chopped green onion||2 Tablespoon|
|Mushrooms||1⁄4 Pound, sliced|
|All purpose flour||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Trim veal of all membrane.
Place 1 piece of cutlet at a time between 2 pieces waxed paper.
Pound with smooth-surfaced mallet or rolling pin until 1/4 inch thick.
Sprinkle meat lightly on each side with salt, paprika, and pepper.
Cut into strips 1/4 inch wide and 1 1/2 inches long.
In 11 x 7 x 1 1/2-inch microproof baking dish, melt 2 tablespoons butter on HI (max. power) 45 seconds.
Stir in onion and mushrooms.
Cook on HI (max. power) 3 minutes, stirring once during cooking time.
Add veal and cook on 70 (roast) 5 minutes, or until no longer pink.
Stir once during cooking time.
Lift meat and vegetables from drippings and set aside.
Add remaining tablespoon butter to baking dish and stir until melted.
Stir in flour and cook on HI (max. power) 1 minute.
Stir in wine and cream.
Cook, uncovered, on 70 (roast) 3 minutes, or until sauce is smooth and thickened, stirring once during cooking time.
Add meat to sauce and cook, uncovered, on 80 (reheat) 2 minutes, or until completely hot.
Remove from oven.
Put brandy in small microproof cup.
Heat, uncovered, on 80 (reheat) 10 to 15 seconds.
Remove, ignite, pour over meat, and serve at once.