Ingredients Jump to Instructions ↓

  1. 1 cup sifted all purpose flour

  2. 1/4 tsp. salt

  3. 1/4 tsp. white pepper

  4. 224 g veal scallops

  5. 2 tbsp. butter

  6. 5 tbsp. heavy or whipping cream

  7. 2 tsp. prepared horseradish

  8. 1/2 cup peeled, seeded, diced tomatoes

  9. 2 tsp. chopped fresh parsley

  10. 2 tsp. chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Stir together flour, salt and pepper in a shallow pie pan. Dredge veal in flour mixture to coat. Shake off excess. Melt butter in a large skillet over high heat. Add veal and cook until tender, about 2 minutes per side. Transfer veal to a plate and tent with foil. Wipe skillet clean. Add cream and horseradish to skillet and heat to a boil. Boil about 2 minutes until cream is reduced by half. Stir in tomato, parsley and chives and heat through. Divide veal between 2 plates, spoon sauce over and serve.


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