Veal Scallopini with Brandy Cream Sauce
Sautéed veal scallops served with a simple brandy cream pan sauce with tender sliced apples.
1 pound veal scallopini, pounded 1/4-inch thick (about 4 cutlets)
1/4 cup all-purpose flour
3 tablespoons butter or margarine
1 medium apple, thinly sliced
1 (1-ounce) envelope golden onion soup mix
1 1/2 cups water
2 tablespoons brandy
1/2 cup half-and-half (light cream)
1 tablespoon light brown sugar, packed
- Lightly coat veal with flour.
- In large skillet, melt butter and cook veal over medium hat until tender. Remove veal to serving platter and keep warm.
- Reserve 1 tablespoon drippings. Add apple, then golden onion soup mix thoroughly blended with water and brandy to reserved drippings. Bring to a boil, then simmer, stirring occasionally, 10 minutes.
- Stir in half-and-half and sugar and heat through. Serve sauce over veal.
Makes 4 servings.