Scallopini Of Veal With Roquefort, Rosemary And Sun-Dried Tomatoes
- 2 veal scallops
- freshly ground pepper
- 1 teaspoon butter
- 1 teaspoon sun-dried tomatoes
- 1 tablespoon shallots, chopped
- 3 tablespoons white wine
- 1/4 cup whipping cream
- 1 teaspoon fresh rosemary
- 1 tablespoon roquefort cheese
- Sprinkle veal with pepper. Melt butter in a fry pan over moderate heat. Saute veal for 2-3 minutes or until lightly browned and just cooked. Place veal on two warmed dinner plates;place in a warm overn. In same pan, lightly saute sun=driend tomatoes and shallots. Add wine, cream and rosemary. Boil to reduce by half. Stir in 1/2 of the roquefort; pour over veal. Top with remaining roqufort.
veal scallops, freshly ground pepper, butter, tomatoes, shallots, white wine, whipping cream, fresh rosemary, roquefort cheese
Taken from www.epicurious.com/recipes/member/views/scallopini-of-veal-with-roquefort-rosemary-and-sun-dried-tomatoes-50180003 (may not work)