Veal With Cream Sauce
Pound the veal very thin and an even thickness. Sprinkle with salt and pepper. Dip the veal pieces into the beaten egg, then in bread crumbs, turning until well coated. Heat the olive oil and butter together in a large, heavy skillet over medium heat.
Saute veal until golden brown and cooked through, turning to brown both sides (12 to 15 minutes). Remove to another pan or platter and keep warm.
Add onions to the skillet used for cooking the veal. Saute until wilted and light yellow in color. Add green and red pepper, beef broth, and mushrooms. Cook until just tender. Combine cream and flour; stir into vegetable and beef broth mixture. Heat until just thickened.
Pour the sauce over warm veal and serve hot.
Serves 6Calories per serving: 500
Fat per serving: 25.4
Beef and Lamb Recipe Index