Veal cutlets normandy

Yield: 4 servings

Measure Ingredient
1½ tablespoon Butter
1½ tablespoon Vegetable Oil
6 \N Veal Cutlets or Chops,
½ cup Onion, Chopped Fine
¾ teaspoon Cinnamon, Ground
⅛ teaspoon Nutmeg, Ground
¾ cup Apple Juice
2 mediums Apples, Cored & Cut Into 1/4\" Thick Rings
¾ cup Whipping Cream
¼ cup Sour Cream
1 teaspoon Flour
\N \N Salt
\N \N White Pepper

Heat the butter and oil in the frypan at WARM until the butter is melted. Increase the temperature to 325 degrees. Add the veal. Cook until the veal is well browned and no longer pink in the center (about 3 minutes per side). Set aside (keep warm). Reduce the temperature to 225 degrees. Add the onion, cinnamon and nutmeg. Cook for 1 minute. Stir in the apple juice. Use a wooden spatula or wooden spoon to scrape the drippings from the bottom of the pan. Add the apple rings. Cook until tender (1 or 2 minutes). Remove the apple mixture. Set aide (keep it warm). Stir in the whipping cream. Cook for 1 minute. Stir in the sour cream and flour. Cook for 1 minute.

Season to taste with salt and pepper. Add the veal and apple mixture.

Spoon the sauce over the veal. Cover. Cook until heated through (1-2 minutes). Serve hot.

From: Joel Ehrlich

Submitted By JIM WELLER On 07-25-95

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