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  Recipe Home » Main Course » Veal Normande
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  Veal Normande
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 561
Ingredients:
1 1/2 tbsp Butter
1/2 tsp Shallots
1 1/2 tbsp Oil
6 Thinly sliced veal cutlets
Or halved chicken breasts
5 tbsp Brandy
1 Can cream mushroom soup
2/3 cup Milk
1 Tart apple peeled sliced
Freshly cooked wild rice
Instructions:
Melt butter with oil in large skillet over medium-high heat. Add
veal and brown, turning once. Transfer to platter. Add brandy and
shallots to skillet and stir, scraping up any browned bits clinging
to bottom of pan. Blend in soup and milk. Return veal to pan with
apple. Reduce heat and simmer stirring once or twice, until heated
through. Serve over rice.
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