Veal Luxembourg Recipe
Cooking Time: 20 minutes You will need for 4 servings:
4 thin escalopes veal 2 tablespoons lemon
4 thin slices ham juice
2 oz. butter 2 tablespoons cream
8 small mushrooms
1 Fry the veal in butter until tender, remove to warm dish and keep hot.
2 Fry ham slices and place one slice on top of each escalope.
3 Fry mushrooms, adding more butter to the pan if necessary.
4 Arrange mushrooms in dish with veal and ham.
5 Heat cream and lemon juice in the pan, making sure that the mixture does not boil.
6 Pour over the veal and serve.
Veal h la Russe
Cooking Time: 6 minutes
you will require for 4 servings:
4 escalopes of veal salt and pepper flour
egg and breadcrumbs for coating
2 tablespoons corn oil
1 packet mushroom sauce mix
1 pint milk 4 tablespoons sour cream anchovy fillets (optional) or slices of lemon
1 Dip the escalopes in flour seasoned with salt and pepper, then in egg and breadcrumbs.
2 Fry escalopes in oil until tender – about 5 minutes.
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