- 1 1/2 lbs veal cutlet
- 3 tab butter
- 3 tab brandy
- 1 can cream of mushroom soup
- 2/3 cup milk
- 1 apple, peeled & thickly sliced
Serves 4-6
- Pound veal with meat hammer or edge of saucer
- In large skillet, brown veal in butter; remove from pan
- Add brandy; stir to loosen browned bits
- Stir in soup & milk
- Add veal & apple
- Cook over low heat till tender, stirring now & then
- Serve over rice
Recipe submitted by Dobie on 12/12/97