Veal Louisiana

Ingredients

Instructions

Veal

  • 4 – 3 oz. slices boneless veal
  • white pepper and salt
  • flour
  • 2 tbls. oil

Sauce

  • 1/2 lb. mushrooms, sliced
  • 2 c. heavy cream
  • 1/4 c. Madeira wine
  • white pepper and salt
  • 1/4 lb. butter, cut into 12 pieces
  • 4 oz. cooked crab meat
  • 8 jumbo shrimp, peeled, deveined and cooked
Pound veal into 1/4 inch thickness. Season with salt and pepper. Dredge lightly with flour, shaking off excess. Heat oil in large skillet over medium heat. Add veal and brown 45 seconds on each side. Transfer veal to platter and keep warm.

Sauce: Add mushrooms to oil and saute 5 minutes. Add cream, Madeira and reduce until thickened, about 15 minutes. Season with salt and pepper. Stir in butter, 1 piece at a time. Add crab meat, shrimp and heat about 1 minute. Pour over veal.