- 4 to 5 boneless veal cutlets
- 1 cup all-purpose flour
- 1 cup cream
- 1 bunch green onion chopped
- 1 bunch fresh parsley chopped
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1/8 chopped tarragon
- 1/8 chopped onion
- 3 tablespoons olive oil
- 1 ounce dry white wine
- 8 ounces crabmeat flaked
- 8 ounces parmesan cheese
- 1 stick butter
- ½ tablespoon Italian seasoning
Make the sauce, melt 1 stick of butter and add in ½ cup of flour when it becomes a light paste slowly add in the cream and allow to thicken. Once this gets a smooth consistency slowly add in the parmesan cheese then add in the crabmeat and tarragon.
In a shallow dish mix together flour, salt, pepper, and tarragon
heat a large skillet and then add in olive oil, add in the veal and when it starts to brown splash in the white wine
pour the sauce over the veal and top with the chopped green onions and parsley
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