Preparation:
Heat oil and butter in a skillet on medium. Dredge veal medallions in flour
and season lightly with salt and pepper. Saute on medium to high.
Remove medallions and set aside on a platter.
Meanwhile, pour wine into skillet and stir to break up bits of cooking fat
etc. Deglaze well. Stir in cream and stir until it is reduced and you have a
thickened sauce. Return veal to pan and coat well with sauce. Serve at once. |
