Terri's Veal

Ingredients

• Servings: 4
• 1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
• salt and pepper to taste
• 3/4 cup all-purpose flour for coating
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry
• 1/2 cup chicken stock, divided
• 2 tablespoons butter, softened

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• season veal with salt and pepper to taste; dredge in flour to coat. shake off excess flour. melt 2 tablespoons butter and olive oil over medium heat in a large skillet. when foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. transfer meat to a plate.
• pour most of the fat off from the skillet; add and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
• return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. transfer meat to a platter.
• add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. when sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. stir in 2 tablespoons softened butter and pour sauce over meat.