• Tommy Centola

Veal Alana Michelle from Brennan’s Restaurant

Updated: Jan 4

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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