veal abrego
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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!
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yield
2 -4
prep time
10 Min
cook time
20 Min
method
Broil
Ingredients For veal abrego
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42 ounce veal cutlets
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2 Tbspall-purpose flour
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2 tspshallots, chopped
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1/2 tspgarlic, minced
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2 Tbspbutter, melted
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1/4 cwhipping cream
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2 Tbspchablis
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1/4 tspsalt
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1/8 tsppepper
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1 smtomato, peeled and thinly sliced
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1 smavocado, peeled and thinly sliced
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2 Tbspwhipping cream, whipped
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2 Tbspcommercial hollandaise sauce
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1/2 cshredded monterrey jack cheese
How To Make veal abrego
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1Place the veal between 2 sheets of wax paper; flatten to 1/4 inch thickness. Dredge in flour.
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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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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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4Top the veal with the tomato and avocado slices. Set aside.
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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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6Broil 6-inches from the heat for 3 to 4 minutes or until the cheese melts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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