• Tommy Centola

Veal Cardinal from Brennan’s

Updated: Jan 3

Here is another dish from the old Brennan’s. It is a quick but tasty veal dish. It is not often that you find ketchup used as an ingredient in Fine Dining restaurants, but it works in this dish.

2 large Eggs

1/2 cup Milk

8 veal escallops, 4 to 6 ounces each, lightly pounded

2 cups Seasoned Bread Crumbs

1/2 cup (1 stick) Butter

1 1/2 cups Ketchup

3/4 cup Sour Cream

Juice of 1/2 Lemon

1 tablespoon Worcestershire sauce

Pinch of White Pepper

Salt and Black Pepper

In a shallow bowl or pan, beat the egg with the milk. Season the veal with salt and pepper, then dip in the egg wash. Coat the escallops with bread crumbs.

Melt the butter in a large sauté pan and cook the veal over moderately high heat until golden brown, about 3 minutes per side. Remove the veal from the pan and place in a warm oven while preparing sauce.

Place the ketchup in a medium saucepan and cook over low heat. Gradually whisk the sour cream into the keychup, then add the remaining ingredients. Cook the sauce until hot, stirring it frequently.

Place a veal escallop on each plate and top with the sauce

Enjoy!!!

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