Veal With Sherry Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter - (1/4 stick)
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Veal scallops
		Salt - to taste
		Freshly-ground black pepper - to taste
		All-purpose flour - for dredging
1 cup	237ml	Canned beef broth
1/2 cup	118ml	Canned low-salt chicken broth
2/3 cup	157ml	Dry Sherry
2 tablespoons	30ml	Fresh lemon juice
4		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Worcestershire sauce
		Minced fresh parsley

Recipe Instructions

Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and saute until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm.

Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, December 1991

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