Veal With Cream Sauce

• 1 lb veal round steak, cut 1/4 inch thick (I use veal scallopine)
• 1 tablespoon lemon juice or 1 tablespoon brandy
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 2 tablespoons butter
• 1/3 cup shallot, finely sliced
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• fried potato cake or mashed potatoes

1. Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
2. In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
3. For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
4. Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.

veal round steak, lemon juice, salt, black pepper, butter, shallot, butter, white wine, whipping cream, cake

Taken from www.food.com/recipe/veal-with-cream-sauce-423129 (may not work)