Veal Sabrosa

  1. Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
  2. 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.
  3. Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
  4. 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)

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