VEAL: Veal is easy to cook and delicious it cooked right.

MEDALLIONS OF VEAL:



1-1 1/2 lb. boneless loin of veal

1 tsp. each salt & freshly ground black pepper, or to taste

2-3 tbsp. olive oil

4 tbsp. butter

½ cup each finely-diced carrots, mushrooms & cooked ham, cubed

½ tsp. finely chopped celery

¼ cup onion, finely chopped

1 tbsp. brandy

¼ cup whipping cream

6 oz. dried porcini mushrooms



Soak dried mushrooms in ½ cup hot water for 30 minutes. Drain, reserve liquid for use in another recipe; and chop mushrooms.

Slice veal into 12 to 14 medallion-sized pieces. Place meat between 2 pieces of waxed paper or plastic wrap and pound lightly with a meat mallet.

In a heavy non-stick skillet, heat oil and melt 2 tbsp. butter, over medium-high heat. Add veal and brown in batches, 1 minute on each side. Add salt and pepper to taste as meat is browned and removed browned meat to a plate while cooking the rest.

Add carrots, mushrooms, celery, ham and onion to hot oil in pan and cook together 1-2 minutes. Add brandy and deglaze pan, scraping up brown bits with a wooden spoon. Add 2 tbsp. butter and the cream. Simmer for a few minutes or until vegetables are just crisp-tender. Return veal to pan and cook 2-3 minutes to heat through.