Veal pressed to 1/8" thick and dredged in flour, salt & pepper then sauteed in olive oil. Remove veal and put into a warm oven. De-glaze pan with 4 Tbsp butter and add 4 chopped garlic cloves and cook for 1 minute, add 1 can of cannellini beans and 1/2 cup of balsamic vinegar reduction. Season with French sea salt and cook until sauce thickens, about 2 minutes. Serve bean/sauce mixture over veal.
That was dinner last night and I have enough for lunch and dinner today. God bless baby cows, especially the one in my Tupperware.
The best part was that I got to share a nice meal with my beautiful bride on a chilly quiet Tuesday evening.
Better
14 years ago
:)
ReplyDeletewhat about veggies?
ReplyDeleteWe had steamed broccoli dressed with a sage, oregano and garlic infused olive oil.
ReplyDelete