Veal Normande

Veal Normande
No votes yet

Veal Normande ingredients

  • 1 1⁄2 t butter
  • 1⁄2 Hallots
  • 1 1⁄2 t Oil
  • 1 cn Cream of mushroom soup
  • 6 Thinly sliced veal cutlets
  • 2⁄3 c Milk
  • 1 Or halved chicken breasts
  • 1 Tart apple peeled sliced
  • 5 t brandy
  • 1 Freshly cooked wild rice

Cooking Veal Normande

1. Melt butter with oil in large skillet over medium-high heat.
2. Add veal and brown, turning once.
3. Transfer to platter.
4. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk.
5. Return veal to pan with apple.
6. Reducei heat and simmer stirring once or twice, until heated through.
7. Serve over rice.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.