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Veal Veronique Recipe

Name: Veal Veronique
Ingredients: 8 (3 ounce.) veal scallops (or possibly veal shoulder, sliced paper thin); 3 tbsp. flour; 1 teaspoon salt; 1/4 teaspoon white pepper; 3 tbsp. oil; 1/4 c. shallots, minced; 1/2 c. white wine or possibly sherry; 2 cloves garlic; 1 teaspoon basil; 1 tbsp. butter; 1 1/2 c. seedless green grapes

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $4.60 view details

8 (3 ounce.) veal scallops (or possibly veal shoulder, sliced paper thin)
3 tbsp. flour
1 teaspoon salt
1/4 teaspoon white pepper
3 tbsp. oil
1/4 c. shallots, minced
1/2 c. white wine or possibly sherry
2 cloves garlic
1 teaspoon basil
1 tbsp. butter
1 1/2 c. seedless green grapes

Directions

Lb. veal till thin. Coat with flour, salt and pepper. Saute/fry veal in 2 Tbsp. of oil till brown. Arrange on a warming dish. Add in wine, shallots, garlic and basil to skillet. Boil one or possibly two min. Stir in butter and add in grapes. Heat till hot. Serve over veal. Serves 4.

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Amount Per Serving	%DV
Serving Size 225g
Recipe makes 4 servings
Calories 331
Calories from Fat 145	44%
Total Fat 16.42g	21%
Saturated Fat 3.57g	14%
Trans Fat 0.26g
Cholesterol 99mg	33%
Sodium 701mg	29%
Potassium 540mg	15%
Total Carbs 17.11g	5%
Dietary Fiber 0.7g	2%
Sugars 8.68g	6%
Protein 23.7g	38%

Veal Veronique Recipe

Ingredients