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Ginger Veal Cutlets

(1 Votes)


  • 4 boneless thin veal cutlets
  • 1/4 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground ginger
  • 2 Tbsp. butter or margarine
  • 1/2 cup ginger flavored brandy divided
  • 1/2 cup chicken broth
  • 1 Tbsp. fine chopped parsley for garnish

Serves about 3 to 4.. Combine flour and seasonings and then coat veal slices. Brown the veal in a skillet with the butter or margarine. Pour 1/4 cup ginger brandy over the veal and cook briefly. Remove the veal to a platter. In the skillet to the pan drippings, add the remaining brandy, chicken broth and bring to a boil to thicken a bit. Pour the brandy sauce over the cutlets and sprinkle with parsley. Serve the cutlets over fruited rice if you wish. Note: turkey or chicken cutlets also work fine in the recipe.

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