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
1 cup Milk
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.