Quick Veal and Pan Sauce

With the boil water notice, the water mains leaking like the Iraqi Navy and a full day of writing, I really didn't want to spend a lot of time cooking tonight. Veal was an easy choice. Veal + butter + heat = yum. Sorry for the blah picture. I tried something new with the Blackberry camera and got this muddled garbage.

Veal Scaloppini with Pan Sauce

8 thin veal fillets

4 Tbsp. butter

2 green onions

¼ cup dry white wine

¼ cup heavy cream

¼ cup beef stock

½ tsp. Ivy & Devine Poultry Seasoning Blend

Salt

Pepper

Prep

Finely chop green onions. Dry veal fillets with a paper towel and allow them to come to room temperature. Lightly season with salt, pepper and seasoning blend.

Cook

Heat a large iron skillet over medium heat. Add 1 Tbsp. butter to hot skillet and when it foams and brown add veal. Cook for 1 minute on each side. Remove veal from pan and set aside in a bowl. Cover cooked veal with foil. Deglaze pan with wine and reduce to ½ original volume. Add stock and continue reducing until the liquid remains separated when a spatula is drawn across the bottom of the pan. Reduce heat to low and add cream plus any liquid in the bowl of resting veal. When cream is fully incorporated reduce heat and add 3 Tbsp. butter (in three pats). Swirl butter until it is fully incorporated.

Plate

Serve with sauce on the top and garnish with green onions.

(Serves 4)