Veal Scallopini With Tomato Cream Sauce - cooking recipe

Ingredients

flour, salt and pepper for dredging
6 oz. veal scallops
2 Tbsp. butter
5 Tbsp. whipping cream
2 Tbsp. horseradish
1/4 c. diced tomatoes
2 tsp. minced fresh parsley
2 tsp. minced fresh chives

Preparation

Dredge veal in seasoned flour; shake off excess.
Melt butter in large skillet over high heat.
Add veal and cook about 2 minutes on each side.
Divide veal between 2 plates and tent with foil to keep warm.
Wipe out skillet.
Add cream and horseradish and boil until liquid is reduced by half.
Taste, adding more horseradish if desired.
Add tomato, parsley and chives.
Stir until heated through.
Spoon cream over veal and serve.
Makes 2 servings.