4 slices of leg or veal fillet
2 tablespoons plain flour
pepper
2 teaspoons oil
2 teaspoons butter
1/3 cup of water
1 chicken stock cube(dissolved)
4 tablespoons cream
Flatten veal(using a meat mallet). Make sure they are very thin. Dip in flour and pepper, heat butter and oil in a fry pan, and fry the veal for 2 minutes each side, remove from pan and keep hot. Add stock to pan, bring to the boil, then simmer till slightly reduced. Stir in cream and mix, simmer to thicken, then pour over veal. Serve with veges of your choice.
Serves 4