VEAL PAILLARD WITH GOAT CHEESE

2 T olive oil

4 veal cutlets

1/2 C flour

salt & pepper to taste

1/2 C white wine

1 T butter

1/4 C capers

1/4 C beef broth

2 shallots, finely chopped

2 cans sliced mushrooms (4 oz.)

2 roasted red peppers, cut in strips (jar ok).

Pound veal until 1/4 in. thick.  Salt & pepper both sides, dredge in flour and fry in olive oil approx. 2 min.  Remove to plate,keep warm. Add butter to pan, saute shallots 2 min., add wine, capers, mushrooms, red peppers and beef broth. Stir, cook 3 min. Serve on top of veal, then add two T of goat cheese on top. Serves 6

Advertisements
This entry was posted in ENTREES and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s