Kathie Oh's Recipe

Veal a la Teche

Category: entrees

24 oz milk fed veal cut in 2 oz scallopini

Flour
Red pepper, white pepper, granulated garlic, salt to taste

1 qt heavy whipping cream
2 tbsp shrimp base
2 oz tasso

Parsley
Green onions- cut and separate tops from bottoms.

Butter

2 # crabmeat, picked well for shells



In a heavy saucepan, saute onion bottoms in a little butter, add cream and reduce until it coats a spoon. Add shrimp base and tasso, season with salt, garlic and white pepper. Set aside.
Pound veal lightly. Season flour with peppers, salt and garlic. Melt butter in sauce pan and saute lightly dusted veal in butter.


While veal is sauteing, add picked crabmeat to cream and bring back to a simmer. Check seasoning, pour over 2 veal scallopini, garnish with green onion tops and parsley