Easy Veal Normande
recipe at a glance
ready in: under 30 minutes
1 1/2 tablespoon butter
1/2 teaspoon shallots
1 1/2 tablespoon oil
6 thinly sliced veal cutlets or halved chicken breasts
5 tablespoons brandy
1 can cream of mushroom soup
2/3 cup milk
1 tart apple, peeled and sliced
freshly cooked wild rice
Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter.
Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk.
Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.
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