4 lbs veal fillet
1/2 cup beer or wine
1 cup claret wine
1/2 tsp each cinnamon, ginger
8 tbsp butter
1/2 tsp sugar
flour, salt, pepper
slice of lemon or parsley

Slice veal into six (6) pieces. Using the edge of a cleaver or meat mallet, flatten the back of each piece and dredge pieces in flour. Heat butter in a frying pan, add veal and brown. Add beer or wine. Cook over medium heat until the veal is done, approximately 15 - 20 minutes. Remove and keep warm. In a bowl combine wine and spices, add to the frying pan. Reduce heat and simmer for 15 minutes. Return fillets to the pan and reheat. Arrange veal slices on a heated platter. Pour sauce over the slices. Garnish with sliced lemon or parsley.

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TRG Creations