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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Veal Saint George Recipe

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This recipe for Veal Saint George is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 2 1/2 oz. veal medallions
2 oz. spinach (steamed/drained)
2 oz. heavy cream
1/2 tsp minced onions
1/4 strip bacon - diced
2 Tbsp unsalted butter
Flour
1 1/2 oz. Baby swiss cheese (sliced thin)
Directions:
Directions:
Preparing the veal: pound out the medallion between two sheets of waxed paper. Dust with flour. Saute quickly in butter. Set aside.
Prepare the creamed spinach. To saute pan, toss in the bacon and onion and pinch of flour. Shake around, then add crean. Simmer until tightened.
Place veal on 9 inch plate. Cover veal with the creamed spinach. Top with Baby Swiss. Shove in oven at @ 400 degrees until cheese melts.

 

 

 

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