VEAL MADELINE

Serves 2. Veal Madeline is an elegant, easy, and astonishingly quick dish to cook. If the cutlets you bought are not very thin, place them between sheets of wax paper on a hard surface and pound them with a mallet or rolling pin. The cutlets should be about ½ inch thick.

4 tablespoons unsalted butter or margarine
2 thin veal cutlets
2 tablespoons finely shopped scallions
¼ cup dry white wine
1 teaspoon Worcestershire sauce
Dash of bitters
Freshly ground pepper to taste
Chopped fresh parsley for garnish

1. In a large skillet, heat 2 tablespoons butter or margarine until hot and foamy but not brown. Add the veal and sauté quickly over high heat on both sides to desired doneness, about 3 minutes per side.
2. Remove to a hated platter. Lower the heat; ass the scallions and wine and stir well, scraping the bottom of the skillet to loosen drippings. Add the Worcestershire, bitters, pepper, and remaining butter or margarine. Heat, stirring constantly, until the butter melts.
3. Pour sauce over the veal and sprinkle with parsley.
    

Recipe courtesy American Veal Association
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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