Veal Suprême RecipeOrigin: France Period: Traditional |
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This is a classic way to serve pan-fried veal with mushrooms and coated in a thick sauce suprême Ingredients:
4 veal steaks or veal escalopes 
Veal Suprême Preparation:Method:Season the veal, heat a little oil in a frying pan then add the chicken and fry until nicely browned and cooked through (about 20 minutes). Take the veal out of the pan and set aside to keep warm as you cook the remaining ingredients. Add a little more oil to the pan and use to fry the garlic, onion and mushrooms for about 10 minutes, or until well browned. In the meantime, prepare the sauce suprême according to the recipe. Arrange the veal on serving plates, top with the mushroom mix then spoon over the sauce suprême. Serve immediately. |
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