Veal Sabrosa
- 1/2 cup parmesan cheese, grated
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 lbs veal cutlets (1/4 inch thick)
- 1 garlic clove, halved
- 2 tablespoons olive oil
- 1/2 cup chablis wine
- 1/2 cup beef consomme, canned diluted
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
- Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
- Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Transfer veal to a serving platter and sprinkle with freshly chopped parsley.
parmesan cheese, flour, salt, pepper, veal cutlets, garlic, olive oil, chablis wine, beef consomme, lemon juice, fresh parsley
Taken from www.food.com/recipe/veal-sabrosa-470455 (may not work)