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Ginger Veal Cutlets
Serves about 3 to 4.

4 boneless thin veal cutlets
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
2 Tbsp. butter or margarine
1/2 cup ginger flavored brandy divided
1/2 cup chicken broth
1 Tbsp. fine chopped parsley for garnish

Combine flour and seasonings and then coat veal slices. Brown the
veal in a skillet with the butter or margarine. Pour 1/4 cup ginger
brandy over the veal and cook briefly. Remove the veal to a platter.
In the skillet to the pan drippings, add the remaining brandy,
chicken broth and bring to a boil to thicken a bit. Pour the brandy
sauce over the cutlets and sprinkle with parsley.

Serve the cutlets over fruited rice if you wish.

Note: turkey or chicken cutlets also work fine in the recipe.

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