veal abrego
This is a different veal dish.....one I tried out when I had an abundance of avocados due to buying to much when they were on sale.....I never can resist a bargain. Turned out to be delicious!
No Image
prep time
10 Min
cook time
20 Min
method
Broil
yield
2-4 serving(s)
Ingredients
- 4 - 2 ounce veal cutlets
- 2 tablespoons all-purpose flour
- 2 teaspoons shallots, chopped
- 1/2 teaspoon garlic, minced
- 2 tablespoons butter, melted
- 1/4 cup whipping cream
- 2 tablespoons chablis
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, peeled and thinly sliced
- 1 small avocado, peeled and thinly sliced
- 2 tablespoons whipping cream, whipped
- 2 tablespoons commercial hollandaise sauce
- 1/2 cup shredded monterrey jack cheese
How To Make veal abrego
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Step 1Place the veal between 2 sheets of wax paper; flatten to 1/4 inch thickness. Dredge in flour.
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Step 2Saute the shallots and garlic in the melted butter in a skillet over medium heat for 30 seconds. Add the veal, and brown on both sides.
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Step 3Reduce heat to low; stir in 1/4 cup whipping cream, wine, salt, and pepper, and cook for 3 minutes. Remove the veal to an ovenproof serving platter, reserving the cream mixture in the skillet.
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Step 4Top the veal with the tomato and avocado slices. Set aside.
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Step 5Combine the whipped cream and the hollandaise sauce; gently stir into the cream mixture in the skillet. Pour the sauce over the veal; sprinkle with the cheese.
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Step 6Broil 6-inches from the heat for 3 to 4 minutes or until the cheese melts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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