Antoinette's Veal with White Clam Sauce



Unlikely combo, but it is really tasty, easy to make and perfect for one pot Sunday Meal. Introduced to me by my French mother-in-law, Antoinette, so the dish is named after her.


4 veal cutlets, thinly pounded

1/2 cup of flour for dredging

1 TBSP of each: Garlic powder, oregano, salt

1 TSP of white pepper or regular crushed pepper

1/4 cup of Ella's Olive Gremolata EVOO, this really adds a lot of flavor (combo of garlic, lemon and parsley flavors)

1 can of chopped clams

1 dozen of fresh clams, rinsed

1 can of clam juice

Add olive oil to a pan and heat until oil is hot

1/2 cup of white wine

1/4 cup of chopped parsley

1/4 cup of butter


Mix flour garlic powder, salt, oregano, pepper together.

Dredge Veal cutlets in flour mixture, shaking off excess

Add olive oil to a pan and heat until oil is hot

Brown veal cutlets on both sides, remove from the pan

Add wine and reduce for 5 min, scraping off any residual flour and veal pieces

Add clam juice, chopped clams, lemon juice, and whole clams, cover, and cook until clams open. discard any un-open clams.

Reduce heat to slow simmer, add butter in pieces, stir until butter is incorporated

Add veal, any residual drippings into the sauce and heat through until warm.

Add chopped parsley and serve over your favorite pasta.

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