Recipe - Veal With Vinegar Sauce

1/3 cup All purpose flour
1 pn Cayenne pepper
1 pound Veal; (preferably top
; round), cut into
; 1/4inchthick
; slices
3 tablespoon Olive oil
4 Garlic cloves; minced
One fourth cup Red wine vinegar
1 One half cup Canned unsalted beef broth
One half cup Packed chopped fresh Italian
parsley

Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat
veal with flour mixture, shaking off excess. Heat olive oil in large
nonstick skillet over mediumhigh heat. Add veal in batches and cook just
until outside is no longer pink, about 1 minute per side. Transfer veal to
platter.

Add minced garlic to skillet and saute 1 minute. Return veal to skillet.
Pour vinegar over (mixture will steam). Pour beef broth over. Boil until
sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal
to platter. Tent with aluminum foil to keep warm. Add chopped parsley to
skillet. Cook until sauce is thick, about 5 minutes. Season to taste with
salt. Pour sauce over veal and serve.

Serves 4.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1038 Calories (kcal); 71g Total Fat; (62% calories from fat);
89g Protein; 8g Carbohydrate; 372mg Cholesterol; 375mg Sodium Food
Exchanges: 0 Grain(Starch); 12 One half Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.