Pound cutlets with wooden mallet or meat cleaver until 1/4 inch thick. Cut into serving pieces. Sprinkle with sherry and set aside for one hour. Sprinkle cutlets with salt and pepper and dredge in flour. Heat butter and salad oil in a heavy skillet. Fry onions until translucent. Remove. Brown cutlets over medium heat until golden brown on both sides. Add cream, plumped raisins, onions, and sugar. Cover skillet and simmer over very low heat for 20 minutes, or until veal is tender. Sprinkle with parsley and serve with boiled rice, and lemon slices. Serves 6.
A heavenly combination of flavors—calorie laden, but well worth it.
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