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  • Writer's pictureTommy Centola

Veal Alana Michelle from Brennan’s Restaurant

Updated: Jan 3, 2020

On Tuesday, the gold letters that spelled out Brennan’s was removed from the building that housed the restaurant. There is work being done to prepare the building for a new restaurant. There is still no word on the reopening of Brennan’s in another location. So, here is another recipe from their kitchen.

4 Veal Escalopes, 4 to 6 ounces each, lightly pounded

All Purpose Flour for dusting

3 tablespoons Butter

4 ounces Lump Crabmeat, picked over to remove any shell and cartilage (Blanched Crawfish Tails can be subsituted)

1 cup Bernaise Sauce (See blog post dated 7/28/2011)

Salt and Black Pepper

Season the veal on both sides with salt and pepper, then dust with flour. Melt the butter in a large saute pan and cook the escalopes over moderately high heat about 3 minutes per side. Add the crabmeat to the pan and cook for 1 to 2 minutes until warmed through.

Place the veal escalopes on four serving dishes and top with crabmeat and bernaise sauce.


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