Veal Scappini

1. 1

   Pound veal; heat 6 tablespoons butter and add veal.

2. 2

   Brown fast.

3. 3

   Add sherry and cook a few seconds and remove from heat. Melt remaining butter; add flour and stir.

4. 4

   Meanwhile, bring water and milk to a boil and add bouillon cubes.

5. 5

   Add this to butter and flour.

6. 6

   Stir until thick and smooth.

7. 7

   Season with nutmeg and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.