Veal Von Steuben - cooking recipe

Ingredients

4 oz. quality veal, pounded
seasoned flour
salt and pepper to taste
2 Tbsp. melted butter
dash of brandy
1 or 2 chopped shallots
1/4 c. sliced mushrooms
1/4 c. heavy cream

Preparation

Pound the veal cutlet until quite thin.
Dry well and season with flour.
Saute briefly on both sides in butter and remove from pan, but keep warm.
Deglaze the pan with a generous splash of brandy, adding the chopped shallots, mushrooms and heavy cream. When hot, put veal back in and heat until hot.
Serve over rice. Makes 1 serving.