Sauteed Veal With Leek And Zinfandel Cream Recipe

Ingredients

• 1 pound veal scallopini
• 3 Tbsps. flour
• 2 Tbsps. butter
• 1 medium leek
• cleaned
• trimmed and cut on a bias
• julienne style
• 1/2 c. white zinfandel wine
• 2/3 c. heavy cream
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• Red raspberries
• optional

Instructions

1. Dredge veal slices in flour.
2. Cook veal in butter in 10 inch non-stick skillet over medium heat till lightly browned and cooked through.
3. Transfer veal to platter, keep hot.
4. Add in leeks to skillet and cook 30 seconds over medium heat.
5. Add in wine; cook over high heat to reduce by half, about 1-3 min.
6. Add in cream, salt and pepper.
7. Simmer 5 min.
8. Spoon sauce over veal slices.
9. Garnish with raspberries if you like.