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Veal Scallops in Gjetost Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Gjetost is a very special Norwegian cheese made from whey, milk, goats milk and cream. It is brown in color and reminds me of caramel taste. The original recipes all use the sour cream in the sauce, but I put it as optional. It is more of a gravy with the sour cream. You decide!
3 tablespoons unsalted butter
Pound the veal scallops a bit, to be about 1/3 inch in thickness and to even out the pieces. Sprinkle with the salt and pepper and set aside. In heavy bottomed skillet or saute pan, heat 2 tablespoons of the butter and 2 tablespoons of the oil. Add diced onions and parsnip and cook and stir about 5 minutes to soften and to just start to brown. Remove vegetables to a bowl, set aside. Add the remaining butter and oil to the skillet and heat just to melt the butter and then add the veal scallops. Cook over medium high heat about 2-3 minutes on each side, until a nice light golden brown. Remove them to a platter and return the onion mixture to the hot pan. Cook 2-3 minutes to heat them thoroughly. Turn down the heat and carefully and gently stir in the sour cream (if using) and the cheese. Do not let it boil, heat and stir until cheese is nearly melted. Return the veal to the skillet, baste well with the sauce, heating 1-2 minutes. Arrange the kale or chard over a platter. Arrange the veal and sauce over the greens and serve.
Recipe created 2011-06-11.