Veal with vinegar sauce

4 servings

Ingredients

Quantity Ingredient
⅓ cup Flour
pinch Cayenne pepper
1 pounds Veal (prefer top round) cut into 1/4\" slices.
3 tablespoons Olive oil
4 Garlic cloves, minced
¼ cup Red wine vinegar
1½ cup Beef broth, canned, unsalted
½ cup Italian parsley, chopped

Directions

Stir flour and cayenne pepper in a shallow pie plate. lightly coat each veal slice with flour mixture, shaking off excess, Heat olive oil in a large non-stick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to plate.

Add minced garlic to skillet and saute 1 minute. return veal to skillet and pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter; tent with aluminum foil to keep warm. Ad chopped parsley to skillet, cook until sauce is thick, about 5 minutes. Season with salt & pepper. Pour sauce over veal and serve.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of Discovery' Typed by Bob 8-{)

Submitted By ROBERT WHITE On 05-10-95

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