"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Veal with Cream Peppercorn Sauce Recipe

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This recipe for Veal with Cream Peppercorn Sauce, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb veal cutlets
milk
1 c seasoned bread crumbs
1 T flour
1/2 t paprika
salt & pepper
2 rounded t green peppercorns
1/2 pt whipping cream
3 to 4 T butter
2 T cooking oil

Directions:
Directions:
Beat veal to tenderize then cover with milk. Mix seasoned bread crumbs, flour, paprika, salt and pepper. Coat veal with this mixture. Melt butter in frying pan and add oil. Place veal into heated oil and cook until browned and done. Do not over cook. Place meat on heated platter. To pan add 1 T flour and 2 rounded t green peppercorns. Stir til well mixed then add whipping cream and heat thoroughly without boiling. Pour over veal and serve immediately. Sauce cools quickly.

 

 

 

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