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Veal n' Vermouth

4 thin slices veal
2 tablespoons seasoned flour
2 tablespoons butter
½ cup chopped onion
¾ cup sweet vermouth
2 teaspoons tomato paste
¼ teaspoon nutmeg
2 tablespoons chopped walnuts

Pound veal until thin and coat in seasoned flour. Melt butter in a large pan and saute veal on both sides until brown. Remove veal and keep warm. Saute onion in pan 2-3 minutes, add vermouth and boil over a high gas flame until reduced by half, stir in tomato paste and seasonings. Return veal to the pan and simmer 5 minutes. Serve sprinkled with walnuts.