Cafe de Paris Normandy Veal Style

CAFÉ DE PARIS NORMANDY "VEAL STYLE"


INGREDIENTS:
4 VEAL CUTLETS (4-5 OZ EACH) CUT 1/4 INCH THICK
1 MEDIUM LEMON, SEEDS REMOVED
1 CUP VEGETABLE OIL
10 OZ SUGAR
4 TABLESPOONS UNSALTED BUTTER
2 CUPS ALL PURPOSE FLOUR
1/2 CUP ITALIAN PARSLEY, CHOPPED
1 CUP MUSHROOMS, SLICED
2 APPLES (PREFERABLY LARGE GALA OR GOLDEN), CORED & CUT INTO 8-10 WEDGES
SALT & FRESH BLACK PEPPER TO TASTE
1 CUP OF BEEF STOCK


COAT VEAL IN FLOUR AND COOK ON BOTH SIDES FOR TWO MINUTES (EACH SIDE). SAUTE MUSHROOMS WITH OLIVE OIL. CARAMELIZE THE APPLES IN A PAN WITH BUTTER AND SUGAR. ADD BEFF STOCK TO THE MUSHROOMS AND COOK FOR 2 MINUTES. SERVE WITH THE VEAL ON TOP OF THE APPLES AND MUSHROOMS AND SERVE IT WITH RICE OR PASTA.

GDA Cooking - November 1, 2012