| VEAL IN HERB CREAM SAUCE |
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4 to 6 Servings1/4 cup plus 3 tablespoons all-purpose flour, divided 3/4 teaspoon salt, divided 1/4 teaspoon white pepper, divided 1 to 1-1/2 pounds veal cutlets, 1/4 inch thick 3 tablespoons Butter Flavor CRISCO, divided 1 tablespoon snipped fresh parsley 1/4 teaspoon dried tarragon leaves or dried dill weed 1 cup water 1/2 cup half-and-half 2 tablespoons white wine 1 teaspoon Dijon-style mustard 1 teaspoon instant chicken bouillon granules 1-1/2 cups fresh sliced mushrooms 2 tablespoons chopped green onion Hot cooked egg noodles In shallow bowl combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Dredge veal cutlets in flour mixture. In large skillet melt 2 tablespoons Butter Flavor Crisco. Add coated veal. Brown both sides over medium heat. Transfer to platter. Cover with foil. Melt remaining tablespoon Butter Flavor Crisco with drippings in skillet. Remove from heat. Stir in remaining 3 tablespoons flour, 1/4 teaspoon salt., 1/8 teaspoon white pepper, parsley and tarragon. Blend in water, half-and-half, wine, mustard and bouillon granules. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Stir in mushrooms and green onion. Cook until mushrooms are tender. Return veal to sauce and cook for about 2 minutes, or until heated through. Serve over egg noodles. |
