Recipe - Veal Florentine

4 ounce Veal medallion; pounded thin
TT kosher salt
TT pepper
As needed flour
One half ounce Olive oil
2 ounce Sherry
2 One half ounce Three mushroom sauce
1 teaspoon Unsalted butter

1. Pound veal evenly & thin, season with salt & pepper.

2. Dredge very lightly in flour, tap extra off the veal.

3. saute veal lightly on both sides, remove & keep warm.

4. deglaze pan with sherry & reduce by 1/2.

5. add mushroom sauce and reduce slightly.

6. finish with butter.

Place veal on a bed of sauteed greens for height, pour sauce around veal
but not on so you can see the beautiful veal.

NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!!

Recipe by: S.C.I. Jamie, Az.

Posted to recipeludigest Volume 01 Number 561 by CuisineArt
CuisineArt@aol.com on Jan 19, 1998