Recipe - Veal Salad Ala Lawrence

1 pound Veal cutlet; 4 pieces
1 md Shallot; minced
1 bn Mixed greens
One fourth cup Chicken broth
One fourth cup Madeira
2 tablespoon Olive oil
2 tablespoon Balsamic vinegar
1 tablespoon Garlic clove; minced
1 teaspoon Cracked black pepper
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 ds Salt

In a skillet heat one tablespoon olive oil and fry veal 2 minutes per side,
remove. Add shallots, chicken broth, madeira and garlic. Saute until
thickened. Place veal back in skillet and coat with thickened sauce.

Blend reserved olive oil, vinegar, mustard, worcestershire sauce, pepper
and salt until mixed. Place mixed greens on plate, drizzle with dressing
and place veal cutlet on top of mixed greens.

Recipe by: The Barbeque Man™ Larry Gerber

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