Ingredients
- 2.2 lb (1 kg) veal (shoulder)
- 3/4 cup (200 mL) white wine
- 1 lemon
- Garlic
- Salt and pepper
- Bread crumbs
- 1 lb (454 g) potatoes
Steps
- Brown the veal in oil.
- Add 4 or 5 pieces of cut garlic. Do not brown.
- Add white wine and some salt and pepper. Cut 1 peeled lemon in pieces.
- Cover the saucepan and cook for 20 minutes.
- Put the potatoes, cut in pieces, in a steamer basket over the veal. Steam for 10 minutes, over low heat.
- Thicken the veal sauce with the bread crumbs.
