Côte de Veau à la Provençale from Hows and Whys of French Cooking by Alma Lach
If possible, buy thin slices of veal cut from one muscle. If not possible, then buy veal chops and remove the meat from the bones. Pound veal to ⅛-inch thicknes
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Ingredients
- ¼ cup chicken stock
- Salt
- pepper
- ¼ cup Madeira
- ¼ cup white wine
- Butter
- Flour
- 4 tomatoes, peeled and diced
- 3 cloves garlic, minced
- Minced parsley
- 6 slices lemon
- 6 veal cutlets, or steaks cut from one muscle
- 4 tablespoons olive oil
- 4 onions
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