Veal with sherry sauce

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; (1/4 stick)
2 tablespoons Olive oil
1 pounds Veal scallops
All purpose flour
1 cup Canned beef broth
½ cup Canned low-salt chicken broth
⅔ cup Dry Sherry
2 tablespoons Fresh lemon juice
4 Garlic cloves; chopped
½ teaspoon Worcestershire sauce
Minced fresh parsley

Directions

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and saute until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm.

Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to ¾ cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.

Serves 4.

Bon Appetit December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes