• Tommy Centola

Veal Monya from Brennan’s

Updated: Jan 4

Here is a great dish for people who don’t eat seafood. This Brennan’s classic has a great taste with the use of the Madeira wine.

3/4 cup (1 1/2 sticks) Butter

1 cup Onion, finely chopped

1/2 cup All-purpose Flour plus extra for dusting

1 quart Chicken Stock

1/2 cup Heavy Cream

1/2 cup Madeira

8 Veal Escallops 4 to 6 ounces each, lightly pounded

1 tablespoon Parmesan Cheese

Salt and White Pepper

Melt 1/4 cup butter in a skillet and sauté onion about 5 minutes until tender. Blend in the flour and cook about 2 minutes, then pour in the chicken stock. Whisk the mixture until smooth and cook about 15 minutes over medium heat. Stir in the heavy cream and Madeira, then reduce the sauce until thickened. Season to taste with salt and white pepper.

While the sauce is reducing, prepare the veal. Season the escallops with salt and pepper , then dust with flour. Melt the remaining 1/2 cup butter in a large sauté pan and cook the veal over moderately high heat about 3 minutes per side.

Serve the veal on warm plates, topped with the Madeira cream sauce. Top with 1 tablespoon parmesan cheese and broil until the cheese melts, about 1 to 2 minutes. Serve immediately.

Chicken breast can be substituted for the veal escallops.

Enjoy!!!

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