Veal recipes |
Rahmschnitzel (Veal Escalopes With Cream) |
4 large veal escalopes, pounded thin 1 juice of 1 lemon 1/4 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1/4 cup butter 1/4 cup dry white wine 8 oz button mushrooms, wiped clea n & sl; iced 2 tablespoon chopped fresh chives or scal lions; (spring onions) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg, grated 1/2 cup heavy cream |
In a shallow dish place the escalopes and pour over the lemon juice. Set aside and marinate for 30 minutes, basting occasionally. Remove the veal from the marinade and dry them on paper towels. Discard the lemon juice. |