Veal Nunzio
4 1/2 lbs. Veal Cutlets
1/2 tsp. salt
1/4 pepper
1/4 c. flour
2 tbsp. butter
2 tbsp. Olive Oil
1/2 c. dry sherry
1 c. chicken stock
*dry sherry is substituted for the traditional Warsala
Season veal with salt and pepper, dust lightly with flour. In a large frying pan, melt the butter and olive oil over medium heat. Add veal (without crowding) and cook for 4 minutes, or until lightly browned on both sides. Remove and cover with foil. Repeat with remaining veal, adding butter and oil as needed. Add sherry and bring to a boil, scraping up brown bits from pan. Add stock and boil to reduce to 1⁄2 c. (3 to 4 minutes). Return veal to pan and heat about one minute; season with additional salt and pepper.
Suggested Wine Pairings for Veal Nunzio
Maso Canali Pinot Grigio (white) – $18.99
Santi Solane Valpolicella (red) – $14.99
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