Veal Scaloppine (Or Chicken) With Tomato Cream Sauce

• all-purpose flour, for dredging
• white pepper
• salt
• 12 ounces veal scallops
• 4 tablespoons butter
• 2/3 cup whipping cream
• 1/4 cup freshly grated horseradish (or more to taste) or 4 teaspoons prepared horseradish
• 1/2 cup peeled seeded, diced tomato (I have used petite diced canned tomatoes in replacement of the fresh on occasion)
• 4 teaspoons minced fresh parsley
• 4 teaspoons minced chives

1. Season flour with salt and pepper.
2. Dredge veal in flour; shake off excess.
3. Melt butter in heavy skillet over high heat.
4. Add veal and cook until tender, about 2 minutes per side.
5. Divide veal between plates; tent with foil to keep warm.
6. Wipe out skillet.
7. Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
8. Taste, add more horseradish if desired.
9. Add tomato, parsley and chives and stir to heat through.
10. Spoon cream sauce over veal.
11. Enjoy!

flour, white pepper, salt, veal scallops, butter, whipping cream, horseradish, peeled seeded, fresh parsley, chives

Taken from www.food.com/recipe/veal-scaloppine-or-chicken-with-tomato-cream-sauce-416984 (may not work)