[imcarthur]

This is a quick & easy recipe.

This is a classic cream sauce. You can use it on chicken, pork loin, fish etc.

Escalopes de Veau a la Crème (French Provincial Veal Cutlets In Cream)

11/2 pounds veal cutlet, cut in 6 pieces and pounded thin
1 1/2 teaspoons salt
1/8 teaspoon white pepper
1/2 cup flour
4 tablespoons butter
3/4 cup whipping cream (lighter cream will curdle)
2 tablespoons fresh lemon juice (approx ½ lemon but add slowly to taste)

Dip the veal in a mixture of the flour, salt, and pepper. Melt the butter in a skillet over med heat and sauté the veal on both sides until slightly browned - about 3 minutes. Do not overcook or it will be tough. Transfer to a hot platter.

Stir the cream and lemon juice into the skillet; cook over high heat 3 minutes, scraping the browned glaze from the skillet. Pour over the veal. Serves 6.

Hint: To thicken sauce combine 1 tbs soft butter with an equal amount of flour & add to sauce & stir immediately. Allow it to boil carefully to dissolve the flour but don’t leave it alone.

Serve with oven roast potatoes & broccoli or asparagus.

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Ian