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| Veal Florentine Recipe |
Category: Game / Veal
Rating:
N/A
Servings: 1
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Ingredients
4 oz veal medallion; pounded thin
1 tt kosher salt
1 tt pepper
1 as needed flour
1/2 oz olive oil
2 oz sherry
2 1/2 oz three mushroom sauce
1 teaspoon unsalted butter
Cooking Directions:
1. Pound veal evenly & thin, season with salt & pepper.
2. Dredge very lightly in flour, tap extra off the veal.
3. saute veal lightly on both sides, remove & keep warm.
4. deglaze pan with sherry & reduce by 1/2.
5. add mushroom sauce and reduce slightly.
6. finish with butter.
Place veal on a bed of sauteed greens for height, pour sauce around veal but not on so you can see the beautiful veal.
NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!!
Recipe by: S.C.I. - Jamie, Az.
veal,main
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