Ingredients for Veal With Cream Sauce
- 1 lb veal round steak (or veal scallopine)
- Lemon Juice
- 1 teaspoon salt
- Black Pepper
- Butter
- Shallot
- Dry White Wine
- 1/2 cup heavy whipping cream
- Potato Cake
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How to Make Veal With Cream Sauce
- Partially freeze the veal for 30 minutes to make slicing easier.
- Once slightly frozen, slice the veal very thinly across the grain into bite-sized strips.
- In a mixing bowl, combine the lemon juice (or brandy), salt, and pepper.
- Add the veal strips and toss gently to coat evenly.
- Let the veal marinate for 10 minutes.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add half of the veal strips to the skillet and cook for 2 minutes per side, or until lightly browned.
- Transfer the cooked veal to a heated serving platter and keep warm.
- Repeat steps 6-8 with the remaining veal.
- In the same skillet, melt the remaining 1 tablespoon of butter.
- Add the minced shallots and cook until softened but not browned, about 2-3 minutes.
- Pour in the white wine and bring to a boil, stirring constantly.
- Reduce the heat and simmer for 3 minutes, or until the sauce has reduced to about 1/4 cup.
- Gradually whisk in the heavy whipping cream, stirring continuously.
- Add the cooked veal strips to the sauce and gently heat through. Do not boil.
- Serve immediately, spooning the creamy sauce over the veal. Garnish and serve with your choice of fried potato cakes or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
50g
Carbs
1g
