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Veal Cutlets
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6 veal scaloppine | |
1 | egg |
1 cup | bread crumbs |
3 Tb | butter |
3 large | onions peeled and sliced thinly |
1 cup | chicken broth |
1 Tb | sugar |
1 large | granny smith apple peeled and sliced |
4 slices | bacon cooked and crumbled |
6 oz | brie sliced in long pieces |
3 Tb | chives minced |
Pound veal slightly to flatten and tenderize. Dip in egg and then in bread crumbs. Season with salt and pepper.
Place butter in frying pan, add onions and saute about half an hour to carmelize, add apple slices, the chicken broth. Cook over low heat until broth has evaporated. Add sugar and cook 5 minutes longer. Add a little butter to the pan and fry cutlets quickly, 1-2 minutes each side. Top each serving with a spoonful of onion mixture, top with brie and bacon bits then sprinkle with chives.
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