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
Makes about 4 servings.
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