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  • Writer's pictureTommy Centola

Veal Jason from the old Brennan’s

Updated: Jan 3, 2020

Here is a recipe from the old Brennan’s that did not make it to the new one. When you look at the sauce, you wonder how did this end up in a fine dining restaurant. Make no mistake, it is a delicious dish.

8 4 to 5-ounce medallions of Veal, pounded thin

Salt and Pepper to taste

2 cups Italian Bread Crumbs

2 Eggs

1 cup Milk

Jason Sauce

3 cups Ketchup

1 1/2 cups Sour Cream

Juice from 1 Lemon

1/4 teaspoon White Pepper

1/2 teaspoon Salt

Beat egg thoroughly in a mixing bowl then add milk and mix. Sprinkle veal lightly with salt and pepper then dip into egg wash and place in breadcrumbs; cover well with the crumbs. Sauté veal in butter until golden brown. Place the finished pieces on a platter, then set the platter in a 175 degree oven to keep warm while you prepare the sauce.

Place ketchup in a saucepan over low heat.. Gradually blend in the sour cream. Add the remaining ingredients and heat, stirring frequently. To serve, place a portion of veal on a preheated plate and top with 1/4 cup of the sauce.


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