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1 cup beef broth
1 cup pinot noir
2 oz fresh lemon juice
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 red onion diced
1 oz olive oil
4 tablespoons butter
2 oz flour
1 1/2 pounds veal scallops
Mix broth, wine, lemon juice, garlic and Worcestershire sauce, and reduce until
it begins to thicken. Saute onion in olive oil 10-15 minutes, until it
begins to soften. Add onion to reduction.
Melt butter in a heavy pan over a medium heat. Put flour in a shallow bowl and
press both sides of each piece of veal in the flour, gently shaking off any
excess. Saute veal perhaps one minute per side. Watch carefully as
it will cook very quickly, and continue to cook after removed from heat.
Plate veal, top generously with reduction and serve.
Serves 4 as an entree.
Veal in Garlic Pinot Noir Sauce