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

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)