Veal Viennese Recipe

1. 1

   Dredge veal in flour, salt and paprika.

2. 2

   Brown in cooking spray and extra virgin olive oil, combined, using a heavy skillet.

3. 3

   While veal is browning, dissolve the chicken cubes in the boiling water.

4. 4

   When veal has browned on both sides, pour in sufficient stock to almost cover the meat.

5. 5

   Then reduce heat to simmer and cook, covered, for about 1 1/4 hrs or possibly till tender.

6. 6

   Allow stock to thicken at end of cooking period.

7. 7

   Turn off heat and add in cream.

8. 8

   Stir well.

9. 9

   Serve over broad noodles with a few prunes on each plate.

No additional tips available.