Veal Florentine
- 4 oz Veal medallion; pounded thin
- TT kosher salt
- TT pepper
- As needed flour
- 1/2 oz Olive oil
- 2 oz Sherry
- 2 1/2 oz Three mushroom sauce
- 1 ts Unsalted butter
1. Pound veal evenly & thin, season with salt & pepper.
2. Dredge very lightly in flour, tap extra off the veal.
3. saute veal lightly on both sides, remove & keep warm.
4. deglaze pan with sherry & reduce by 1/2.
5. add mushroom sauce and reduce slightly.
6. finish with butter.
Place veal on a bed of sauteed greens for height, pour sauce around veal
but not on so you can see the beautiful veal.
NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!!
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 561 by CuisineArt
on Jan 19, 1998
2. Dredge very lightly in flour, tap extra off the veal.
3. saute veal lightly on both sides, remove & keep warm.
4. deglaze pan with sherry & reduce by 1/2.
5. add mushroom sauce and reduce slightly.
6. finish with butter.
Place veal on a bed of sauteed greens for height, pour sauce around veal
but not on so you can see the beautiful veal.
NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!!
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 561 by CuisineArt
