Recipe - Veal Chicken Fried Steak

4 Veal medallions; pounded
thin
; (4ounce)
Three fourths cup All purpose flour
1 tablespoon Onion powder
1 tablespoon Garlic powder
Salt and pepper to taste
2 Whole eggs
One fourth cup Buttermilk
2 cup Vegetable oil for frying
2 One half cup Chicken stock
3 tablespoon Butter
One half cup Flour
One half cup Buttermilk
1 teaspoon Granulated garlic powder
1 teaspoon Onion powder
Salt and cracked black
pepper to taste
4 lg Baking potatoes; peeled and
large
; minced
Three fourths cup Milk
2 tablespoon Butter
1 tablespoon Chopped fresh chives
1 tablespoon Sour cream
1 tablespoon Parmesan cheese
Salt and pepper to taste
4 ounce Green beans; cleaned and
; blanched
One half teaspoon Minced garlic
1 teaspoon Finely chopped shallots
1 teaspoon Fresh oregano
One half tablespoon Butter

Combine the onion powder, garlic powder, salt and pepper to the flour for
seasoned flour. For the egg wash, whisk together the eggs and the
buttermilk. Add the oil to a saute pan over medium high heat to the oil
becomes very hot. Take the veal and place in the egg wash and dust evenly
on all side in the flour mixture and place in the oil and fry on both sides
until golden brown.

Add the butter and flour together over medium low heat to make a roux. Add
the chicken stock to the roux and bring to a boil until it becomes thick.
Reduce to a simmer and add the buttermilk, garlic, onion, salt and cracked
pepper.

In a sauce pot, large enough to cover the peeled, minced potatoes with
water. Place over high heat and cook the potatoes until tender and done.
Strain the potatoes and place back in the sauce pan and reduce to low heat.
Add milk, butter, salt and pepper, chives, sour cream and Parmesan cheese
and mash until well mashed.

Melt the butter and saute the garlic and shallots. Toss with the green
beans and finish with the oregano.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9360 JIM COLEMAN

Converted by MM_Buster v2.0l.