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Veal Scallopini with Brandy Cream Sauce recipe

Floured and butter sauteed veal scallopsare served with a brandy cream sauce with sliced apples.

Recipe: Veal Scallopini withBrandy Cream Sauce

1 pound veal scallopini, pounded 1/4-inchthick (about 4 cutlets)1/4 cup all-purpose flour3 tablespoons butter or margarine1 medium apple, thinly sliced1 envelope golden onion soup mix1 1/2 cups water2 tablespoons brandy1/2 cup half-and-half1 tablespoon light brown sugar

  • Lightly coat veal with flour.
  • In large skillet, melt butter and cookveal over medium hat until tender. Remove veal to serving platterand keep warm.
  • Reserve 1 tablespoon drippings. Add apple,then golden onion soup mix thoroughly blended with water andbrandy to reserved drippings. Bring to a boil, then simmer, stirringoccasionally, 10 minutes.
  • Stir in half-and-half and sugar and heatthrough. Serve sauce over veal.

    Makes about 4 servings.

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