n hour.
Cut the veal tenderloin in one inch thick medallions
eaf on top of each veal escalope then cover with a
Bring the chicken or veal stock to a boil in
Pound veal pieces until thin.
Dip both sides in flour.
Heat 3 tablespoons butter in frying pan over medium heat.
Saute a few pieces at a time, turning to lightly brown each side.
Add butter as needed.
Remove meat; keep warm.
When veal is cooked, season with salt and pepper.
Drain excess butter from pan; add wine, shallots and lemon juice.
Reduce to 1/3.
Take off heat and add 1/2 cup chilled butter.
With small whip, lightly blend to a creamy texture.
Pour sauce over veal; serve immediately.
Cut veal into 8 equal size medallions.<
Lightly coat veal with mixture of salt and flour.
In heavy skillet, melt butter and brown veal quickly.
Add wine, lemon juice and capers.
Cook a few minutes to reduce sauce slightly. Use lemon slices and parsley as a garnish.
minutes.
Pour in veal stock, cream, 1/2 cup
n absorbent paper.
Place veal schnitzels on a work surface
arge end of the pork tenderloin, going in as deep as
This recipe for frying
veal cutlets is used in most of my recipes.
You
can
also
use
Boneless Chicken Breasts in place of
veal.
You
will find veal or chicken cooked in this manner to be fluffy and very moist.
Thread veal and pork cubes onto 8
silverskin' (white coating) from the tenderloin; leaving any visible fat in
he seasoning.
Season each tenderloin evenly with the remaining 4
sprig thyme on each tenderloin.
Place pan in the
Like most recipes, remember to adjust the above
Split pork tenderloin lengthwise two-thirds of the
Place a large skillet on the stove on high heat and add 3 tablespoons of the olive oil.
Place the Chanterelles into the skillet and saute until tender, about 5 minutes.
Season with salt and pepper.
Add 2 more tablespoons of oil to the skillet and add the button mushrooms and shallots.
Saute until the mushrooms are browned, about 5 minutes.
Add the bay leaves, thyme and tomato. Stir the mushrooms well and season, if necessary.
Pour in 1/4 cup of the champagne, the reduced beef stock and stir well to combine the ingredients.
Salt and pepper tenderloin slices.
Roll in flour.
Place in casserole dish.
Pour milk over the top.
Cover and bake approximately 1 hour at 350\u00b0.
Makes its own gravy.
igs are tender.
Add veal demi and reduce by 1
ealable bag, add marinade and veal. Refrigerate 12-24 hours.