- 6
veal cutlets, trimmed
- salt
- freshly
ground black pepper
- 2
tspn each butter and olive oil
- 6
scallions, chopped
- 6
fl oz dry white wine
- 8
fresh basil leaves, shredded or 1 tspn dried tarragon
- 4
fl oz single cream
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- Season
veal with salt and black pepper to taste. Melt butter and oil in a
frying pan over moderate heat and cook veal for 2-3 minutes each side
until brown.
- Add
scallions and wine to pan, shake pan 3-4 times, cover and simmer gently
for 15 minutes. Transfer veal to a heated serving platter and keep
warm.
- Add
basil or tarragon and cream to the pan, bring to the boil for 1 minute
or until sauce thickens slightly. Spoon sauce over veal and serve.
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