It may seem like a lot of butter, but I was amazed at how the crust on each piece of veal just soaked it all up — about one tablespoon each. So, if you end up with about eight cutlets like I did, you'll need the eight tablespoons of butter.
It may seem a bit decadent, but it's a tasty, quick, and easy weeknight main. And a little goes a long way. Two cutlets per person should more than suffice, especially with all the buttah.
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from NY, USA4 boneless thin veal cutlets1/4 cup flour1 tsp salt1/4 tsp pepper1/4 tsp ground ginger2 Tbs butter or margarine1/2 cup ginger flavored brandy divided1/2 cup chicken broth1 Tbs. fine chopped parsley for garnishCombine flour and ...