Advertisement
cup butter or margarine
4 veal chops, about
pound mushrooms, sliced
2
tablespoons lemon juice
cup flour
spoon freshly
0 112 ounces
cup dry white wine
1 teaspoon snrpped chives
1) Preheat Electric Skillet to 350" F. Melt butter in Skillet. Brown chops lightly on both
sides. Remove chops and set aside.
2) Sprinkle mushroom slices with lemon juice. Place in Electric Skillet with onion and gar-
lic. Cook, stirring until golden, about 5 minutes. Remove mushrooms and onions, and
reserve.
3) Stir flour, salt and pepper into drippings in Skillet. Gradually stir in bouillon and wine.
Add tarragon and chives. Bring to a boil, stirring constantly. Reduce heat to Simmer.
4) Add chops and mushrooms. Cover and simmer 30 minutes or until chops are tender.
8
very thin veal cutlets
4
thin slices of Swiss cheese
ground black pepper
2 t8blespoons butter or margarine
3 tablespoons olive oil
1) Place veal slices between 2 pieces of aluminum foil. Pound until very thin with the flat
side of a cleaver.
2) Place a slice of cheese and a slice of prosciutto on 4 pieces of veal. Top wjth remaining
3) Season with salt and pepper. Dip in flour and shake off excess.
4) Preheat Electric Skillet to 380" F. Melt butter and oil in hot Skillet. Add veal and cook 2
or more at a time, turning gently until well browned on both sides.
5) Remove veal to a serving platter. Discard most of fat from Skillet, leaving a thin film on
the bottom. Pour in wine and bouillon and bring to a boil, stirring up any browned bits
of veal on bottom.
6) Return veal to Skillet. Reduce heat to Simmer. Cover and cook about 20 minutes or
until veal is tender. Turn veal over once during cooking period. Remove veal to a serv-
ing platter and pour sauce over the top.
VEAL CHOPS WITH MUSHROOMS
Makes 4 servings
ground pepper
c o n d e n s e beef bouillon
VEAL
ITALIENNE
Makes 4 servings
Advertisement
