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Veal Scaloppine (Or Chicken) With Tomato Cream Sauce

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“I have been making this recipe for years. It is very easy to make, and the sauce is to die for! I have used chicken in place of the veal on many occasions. Just pound the chicken until fairly thin.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season flour with salt and pepper.
  2. Dredge veal in flour; shake off excess.
  3. Melt butter in heavy skillet over high heat.
  4. Add veal and cook until tender, about 2 minutes per side.
  5. Divide veal between plates; tent with foil to keep warm.
  6. Wipe out skillet.
  7. Add cream and horseradish to same skillet and boil until liquid is reduced by half, about 2 minutes.
  8. Taste, add more horseradish if desired.
  9. Add tomato, parsley and chives and stir to heat through.
  10. Spoon cream sauce over veal.
  11. Enjoy!

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