Veal Normande
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
|
|
| ½ |
shallots
|
*
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| 6 | each |
veal cutlets
thinly sliced |
*
|
| ⅔ | cup |
milk
|
|
| 1 | x |
chicken breasts
halved |
*
|
| 1 | each |
apples
tart, peeled, sliced |
|
| 5 | tablespoons |
brandy
|
|
| 1 | x |
wild rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
|
|
| 0.5 |
shallots
|
*
|
|
| 23 | ml |
vegetable oil
|
|
| 1 | can |
cream of mushroom soup
|
|
| 6 | each |
veal cutlets
thinly sliced |
*
|
| 158 | ml |
milk
|
|
| 1 | x |
chicken breasts
halved |
*
|
| 1 | each |
apples
tart, peeled, sliced |
|
| 75 | ml |
brandy
|
|
| 1 | x |
wild rice
cooked |
*
|
Directions
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.
