Ternera Salteada Al Jerez(Veal Scallopini In Sherry Sauce)

• 12 veal scallopini
• 2 Tbsp. flour
• 1 tsp. salt
• 3 or 4 Tbsp. olive oil
• 2 large onions
• 4 Tbsp. butter or 2 butter and 2 olive oil
• 1/2 c. very dry sherry
• 1 c. chicken consomme
• 1/8 tsp. thyme
• 1/4 tsp. basil
• salt and pepper to taste
• chopped toasted almonds
• 2 Tbsp. oloroso sherry

1. Pound flour, blended with salt, into scallopini using the edge of a saucer.
2. Saute until golden brown in olive oil.
3. Separately, saute onions in butter and oil, slowly, until tender, but not brown.
4. Place scallopini over onions.
5. Add sherry, chicken consomme, herbs, salt and pepper.
6. Simmer very gently for about 40 minutes or until scallopini are tender.
7. Serve topped with chopped almonds and sprinkle oloroso sherry over top at last minute. Serves 6 persons.

veal scallopini, flour, salt, olive oil, onions, butter, very dry sherry, chicken consomme, thyme, basil, salt, almonds, oloroso sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172201 (may not work)