- 4oz veal cutlet (pounded to about double)
- 1 tsp butter
- 1 cup Flour for dredging
- 1/2 cup heavy wiping cream
- I sprig of fresh rosemary
- 1 bunch broccolini
- 1 egg
- 1 cup of 2% milk
- Parsley for garnish
Direction For Egg Wash
In a small bowl, wisk egg and milk until egg whites are broken down.
Directions For Dish
Pound veal until aproximately two (2) times the size of original. Salt and pepper the veal. Dip veal into egg wash. Dredge veal in flower. Heat large skillet and add butter. Add rosemary spriiggs to hot butter. After butter is hot add veal and let cook for one (1) minute. Turn veal over and cook for another minute. Add cream to skillet and reduce to about half. Add salt and pepper to taste. Plate and garnish with chopped parsley.
Can be served with choice of begitable
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