Sautéed Veal with Sherry and Green Olives

Page 149

| Course Type: Main Courses

(1 review)

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Recipe Reviews

This was a super hit.
- I made about a third recipe with two veal scallops. Might consider using turkey scallops.
- Would be easy to do this for a group. Make the sauce. Sauté the scallops. When you're ready to serve, reheat the sauce with the scallops in it.
- Unusual, to me anyhow, that the sauce is thickend with ground almonds.
- Might consider using some of my frozen tomato purée rather than peeling/seeding/chopping tomatoes.

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