Veal Provençale
By Yankee Magazine|Sep 23 2008|
Sauté the veal in small batches so it is not crowded in the pan. –The Inn at Weston, Weston, Vermont
Yield
Serves 6.
Ingredients
1-1/2 pounds veal, diced
Milk or lemon juice
Flour
2 tablespoons oil
2 tablespoons butter
1/2 cup peeled, diced tomatoes
1/2 cup thinly sliced mushrooms
1 clove garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
Salt and pepper
1/2 cup dry white wine
4 tablespoon’s freshly grated Parmesan cheese
Instructions
Soak veal all day in milk or for just 1 hour in lemon juice. Dry thoroughly. Coat lightly with flour and brown in 2 tablespoons oil and 2 tablespoons butter until lightly cooked and golden. Place tomatoes, mushrooms, and veal in casserole and season with garlic, basil, oregano, and salt and pepper. Top with wine and cheese, cover, and bake at 325 degrees F for 45 minutes.
