From
Chef Worthy
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Recipe By: Patricia, Chef Worthy
Episode #12 - Kelly and Patricia
Ingredients:
- 1 teas olive oil
- 1 teas butter
- 2 veal scaloppini
- flour
- salt and pepper
- 1 lemon
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp of chopped parsley
Directions:
- Cut veal into 4-medallions
- Heat butter in skillet, dredge veal in flour with salt and pepper to taste
- Brown veal on both sides, remove veal add chicken broth stir to remove all bits left in the bottom of the pan
- Place veal back in pan add sliced lemon on top of veal sprinkle with paprika and simmer for 15 min
- Remove veal from pan, add cream stir and reduce to desired thickness
- Remove from stove add parsley and pour over veal use lemons as garnish
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