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Veal Parisian
6
helpings- Difficulty
Easy
Published 1861
Ingredients
1½ lb. - salt and pepper
2 tablesp.
Method
Wipe, trim and cut the meat into neat fillets. Season well. Heat the oil and fry the fillets lightly. Fry the chopped onion lightly. Then add the sauce and cook gently for ½-¾ hr. until the meat is tender. Add the chopped parsley and arrange on a hot dish. Serve with croûtons of fried bread and Parisian potatoes.
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