1 can chicken broth
2 tbsp Wondra Flour
3-4 tbsp Dijon Mustard
1/4 cup sherry
1 tbsp minced garlic
1 tbsp lemon juice
light cream (optional)
salt and pepper
Preheat oven to 350. Pam frying pan. Add minced garlic and veal cutlets. Sear on each side.
Remove from pan and put in a casserole dish. In a
saucepan put all other ingredients except cream. Cook over medium heat stirring with whisk until thick. Simmer for 5 minutes. Pour over veal Cook for 20-30 min. Just before serving you can add some cream to make it richer. I have also used mushrooms in this recipe.
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