Recipe - Veal Cutlets In Wine Sauce

8 Veal cutlets about 8 ounce .ea.
2 tablespoon Margarine (butter browns too
fast)
Salt, sprinkle
Pepper, sprinkle
WINE SAUCE:
One fourth cup Butter or margarine
One fourth cup Allpurpose flour
One half teaspoon Salt
1/16 teaspoon Pepper
1 tablespoon Beef bouillon powder
2 cup Milk
One fourth cup White wine (or alcohol free
wine)

Cook veal cutlets in margarine in frying pan. Brown both sides well.
Sprinkle with salt and pepper. Add more margarine as needed. Transfer to
another container to keep warm.

WINE SAUCE: Melt butter in same frying pan. Mix in flour, salt, pepper and
bouillon powder. Stir in milk and wine until it boils and thickens. Spoon
2 tbsp. sauce onto center of 8 warm dinner plates. Place veal cutlet on
top. Divide remaining sauce over top. Serves 8 Typed in MMFormat by
cjhartlin@msn.com Source: Company's Coming Dinners of the World.

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 7, 1998