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  • 2 lbs veal, sliced thin
  • 1 cup flour
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp sage
  • 1/3 cup oil
  • 1/2 cup butter
  • 1/2 cup currant jelly
  • 4 tbsp. ketchup
  • 1 10 oz. can consommé
  • 1/3 cup dry sherry
  • pinch of cayenne pepper
  • pinch of garlic salt
  • pinch of pepper
  • 1-2 cups sliced mushrooms, enough to cover vea;



Step 1

1. Dry veal on paper towel. Dredge slices in mixture of flour, paprika, salt, and sage
2. Heat butter and oil together in a frying pan until very hot. Water should bead when sprinkled in pan.
3. Brown veal slices very quickly and remove them to a 9 x 13-inch casserole dish.
4. In same frying pan, combine currant jelly, ketchup, consommé, sherry, cayenne, garlic salt, and pepper.Stir and bring to a boil. Pour this mixture over veal.
5. Add mushrooms to casserole.
6. Cover with foil and bake, or refrigerate, and bake later.

TIME; 60 minutes or
TIME; 39 minutes

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