Preparation:
place each piece of veal between 2 sheets of moistened plastic wrap lightly flatten each, without tearing season with salt and pepper dredge in flour patting with your hands to remove the excess heat oil in a large skillet, over a moderately-high flame add the veal in small batches and saute to lightly brown on both sides remove from pan, drain repeat with remaining veal deglaze the pan with sherry add the stock and reduce by half add the butter and swirl pan until blended with sauce add the veal and bring just to a simmer turn the meat to coat with the sauce arrange onto heated serving plates garnish with minced parsley serve hot |
