Veal Scallops In Sour Cream Recipe
Ingredients
| 4 veal scallops, no more than 1/2 inch thick | ||
| Butter | 3 Tablespoon | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Sour cream | 1 Cup (16 tbs) | |
| 1/2 cup shredded Norwegian goat cheese | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
Pound the scallops to 1/4 inch thick.
Set them aside.
Melt 1 tablespoon of the butter and 1 tablespoon of the oil in a 12-inch skillet.
Add the onion and cook it for 3 to 5 minutes; do not brown it.
Take the onion from the skillet and set it aside.
Add the remaining butter and oil and fry the veal over moderate heat until golden brown, about 5 minutes per side.
Keep the scallops warm in a low oven while you prepare the sauce.
Pour off most of the fat left in the skillet.
Add the onions and cook again for 2 to 5 minutes.
On a low burner, slowly stir in the sour cream and cheese.
Continue stirring until the sauce is smooth.
Add seasonings to taste.
Return the veal to the sauce.
Baste the meat and let it simmer for 2 minutes.
Set them aside.
Melt 1 tablespoon of the butter and 1 tablespoon of the oil in a 12-inch skillet.
Add the onion and cook it for 3 to 5 minutes; do not brown it.
Take the onion from the skillet and set it aside.
Add the remaining butter and oil and fry the veal over moderate heat until golden brown, about 5 minutes per side.
Keep the scallops warm in a low oven while you prepare the sauce.
Pour off most of the fat left in the skillet.
Add the onions and cook again for 2 to 5 minutes.
On a low burner, slowly stir in the sour cream and cheese.
Continue stirring until the sauce is smooth.
Add seasonings to taste.
Return the veal to the sauce.
Baste the meat and let it simmer for 2 minutes.
Chef
