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Veal Susanne - Bermuda


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Serves | Prep Time | Cook Time

Ingredients

2 medium onions, chopped
4 ounces mushrooms, chopped
1 tablespoon tomato paste
6 veal cutlets (5 ounces each)
salt and pepper to taste
4 eggs
1 cup freshly grated Parmesan cheese
4 tablespoons butter
1 cup butter


Saute the chopped onions and mushrooms in 4 tablespoons butter over low heat until lightly browned. Add the tomato paste and cook quickly. Flatten the veal cutlets. Sprinkle the mushroom mixture over the cutlets. Fold the cutlets in half and season with salt and pepper. Sprinkle both sides with flour. Blend eggs and Parmesan cheese. Dip the cutlets in this mixture. In a large skillet melt 1 cup butter. Saute cutlets in butter over medium heat until golden brown, turning once.


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Notes

If you were a guest at Horizons and cottages in Paget which is located on the beautiful island of Bermuda you would be dining in a 17th Century manor house, and one of the many delightful dishes served at Horizons and cottages is Veal Susanne.

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