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Veal Cutlet a la Princess

  • 1 veal cutlet
  • Salt and flour
  • White wine
  • 2 teaspoons sweet butter
  • Asparagus tips
  • Parmesan Cheese
  • 1 slice black truffle
Select a nice veal cutlet, season well with salt, dip in flour and fry gently until tender in pan lined with butter, transfer to warm serving plate. Into the pan pour some white wine, evaporate it; add some veal stock or water and the sweet butter. Heat until butter is melted, pour atop the cutlet. Garnish with tips of asparagus, grated Parmesan cheese and the truffle.
Submitted by Cassyjean - Torrington, CT Jun 3, 2009
15 min 30 min 45 min
Recipe Rascal