Boder's On The River Veal Continental
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
salt and pepper, to taste
1 1/2 pound veal cutlet, sliced very thin, pounded first if necessary
4 tablespoons flour, divided
4 tablespoons butter, divided
1/4 cup chopped green onions
1 cup chicken stock
1/2 cup dry vermouth
6 ounces lemon-lime soda
1/4 pound fresh mushrooms, sliced and sauteed, for garnish
wedges of lemon for garnish
Directions:
Salt and pepper veal and lightly coat with 2 tablespoons flour. Use more flour if necessary. Saute in skillet in 3 tablespoons butter, turning once, until cooked through, and lightly browned; add more butter if necessary. Remove veal from pan.
To make sauce: In same pan, heat remaining 1 tablespoon butter. Add onions and saute. Quickly stir in remaining 2 tablespoons flour, stirring until mixture thickens. Quickly add stock, vermouth and soda, stirring constantly.
Continue to cook, until mixture reaches the consistency of a thin gravy, about 5 minutes.
Return veal to pan and bring mixture just to a boil. Immediately remove from heat and serve cutlets with about one-half of the sauce. Garnish with mushrooms and lemon wedge.
Cook's Notes: Use remaining sauce to cook additional veal, or to top chicken or turkey cutlets.
Recipe Location: https://www.cdkitchen.com/recipes/recs/473/Boders-On-The-River-Veal-Cont113351.shtml
Recipe ID: 84224
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