May 092016
 

Here is a recipe from the old Brennan’s that did not make it to the new one. When you look at the sauce, you wonder how did this end up in a fine dining restaurant. Make no mistake, it is a delicious dish.

8 4 to 5-ounce medallions of Veal, pounded thin

Salt and Pepper to taste

2 cups Italian Bread Crumbs

2 Eggs

1 cup Milk

Jason Sauce

3 cups Ketchup

1 1/2 cups Sour Cream

Juice from 1 Lemon

1/4 teaspoon White Pepper

1/2 teaspoon Salt

Beat egg thoroughly in a mixing bowl then add milk and mix. Sprinkle veal lightly with salt and pepper then dip into egg wash and place in breadcrumbs; cover well with the crumbs. Sauté veal in butter until golden brown. Place the finished pieces on a platter, then set the platter in a 175 degree oven to keep warm while you prepare the sauce.

Place ketchup in a saucepan over low heat.. Gradually blend in the sour cream. Add the remaining ingredients and heat, stirring frequently. To serve, place a portion of veal on a preheated plate and top with 1/4 cup of the sauce.

Enjoy!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.