Veal Sabrosa - cooking recipe

Ingredients

1/2 cup parmesan cheese, grated
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs veal cutlets (1/4 inch thick)
1 garlic clove, halved
2 tablespoons olive oil
1/2 cup chablis wine
1/2 cup beef consomme, canned diluted
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped

Preparation

Combine cheese, flour, salt, and pepper. Stir well. Dredge the veal in the flour mixture. Set aside.
Saute garlic in olive oil in a large skillet for 1 minute -- do not over cook or burn! Add veal, and cook until browned. Remove and discard the garlic halves.
Add the wine, consomme, and lemon juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
Transfer veal to a serving platter and sprinkle with freshly chopped parsley.