Veal Florentine

Title:
Veal Florentine

Yield:
1 Servings

Categories:
Main
Dishes,
Dish
-,
Veal




Ingredients:





     4 oz Veal medallion; pounded thin


          TT kosher salt


          TT pepper


          As needed flour


   1/2 oz Olive oil


     2 oz Sherry


 2 1/2 oz Three mushroom sauce


     1 ts Unsalted butter






 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.


 


 Posted to recipelu-digest Volume 01 Number 561 by CuisineArt


 
on Jan 19, 1998