Veal recipes

Veal Normande

Course : Veal
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 1/2 tablespoons Butter

1/2 teaspoon Shallots

1 1/2 tablespoons Oil

6 pieces Thinly sliced veal cutlets Or halved chicken breasts

5 tablespoons Brandy

1 can cream mushroom soup

2/3 Cup Milk

1 Medium Tart apple peeled sliced

1 cup Freshly cooked wild rice

Preparation / Directions:

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.

Veal Normande

Ingredients:

Preparation / Directions:

More Veal Recipes