White veal is the meat from young calves. It is lean, with a delicate flavor, and should not be overcooked or served with foods that have very strong flavors.
- 1 or 2 white veal schnitzels per serving
- flour for coating meat
- 1 tbsp oil
- 1 tbsp butter
- 1/4 cup sliced mushrooms
- 2 tsp flour
- 1/2 cup chicken stock
- 1 tbsp capers (optional)
- 2 tbsp cream
- Lightly flour the schnitzels and cook in the oil and butter in a pan over a moderate heat until very lightly browned on both sides.
- Remove the meat from the pan.
- Add the mushrooms and 2 teaspoons flour to the drippings in the pan, and cook until straw colored.
- Stir in the wine, chicken stock, capers and cream and stir until smooth, diluting with extra wine or water if desired.
- Pour over the veal and serve.