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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love veal and this sounds good. Saving recipe here. From a Church cookbook called Favorite Recipes by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Submitted by Mary Ann Macko who says it is delicious with whipped potatoes and green beans. Ingredients:
1 1/2 lbs veal cutlets, thinly sliced |
flour |
3 tablespoons butter |
1 large onion, thinly sliced |
1 tablespoon prepared mustard |
1 teaspoon horseradish |
1 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons lemon juice |
1 cup chicken bouillon |
Directions:
1. Cut veal into serving pieces and roll in flour. Brown quickly on both sides in butter in a heavy skillet.
2. Remove veal and brown onion. Return veal to skillet with remaining ingredients.
3. Cover and simmer 30 minutes.
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