Rachel'S Herbed Veal With Wine

• 2 lb. veal cutlets
• 1/4 c. all-purpose flour
• 1/4 c. butter, melted
• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 bunches green onions, chopped
• 1 1/2 c. chicken broth
• 1 c. dry white wine
• 3 cloves garlic, minced
• 2 Tbsp. chopped fresh parsley
• 1 tsp. Italian herbs
• 1/4 tsp. ground cinnamon
• hot cooked rice or noodles

1. Trim excess fat from veal.
2. Cut veal into 1-inch strips and dredge in flour.
3. Saute veal in butter and olive oil in large skillet until lightly browned.
4. Remove veal to 13 x 9 x 2-inch baking dish.
5. Sprinkle with salt and pepper.
6. Saute onions in pan drippings until tender.
7. Stir in chicken broth and next 5 ingredients.
8. Mix well and pour over veal.

veal cutlets, allpurpose, butter, olive oil, salt, pepper, green onions, chicken broth, white wine, garlic, parsley, italian herbs, ground cinnamon, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544850 (may not work)