Veal Framboise alla Tomasello
Serves 2

Ingredients
4 - 6 ozs. Tomasello Red Raspberry Wine
4 - 6 ozs. Tomasello Chardonnay
8 ozs. veal medallions, flatten with mallet
1 ½ ozs. butter, clarified if possible
½ cup all-purpose flour
1 Tbs. finely minced shallots
4 - 6 ozs. heavy cream
salt and pepper to taste
fresh raspberries for garnish

Large pan
mallet
plastic wrap
sturdy cutting board – supported with dampened dish cloth underneath

Place medallions on the cutting board. Put plastic wrap on top of medallions. Using the flat side of a mallet, flatten out the medallions gently, being careful not to make too thin.

In a shallow plate, place ½ cup of flour in the center, mixed with a small amount of salt and pepper. Lightly flour each medallion with flour mixture, shaking off most of the flour.

In a pan, melt 1 oz. of butter (clarified). Once foamy bubbles start forming in the melted butter, place the lightly floured medallions in the pan until browned on both sides. Set aside in covered dish to keep warm.

De-glaze the pan by adding equal portions 4-6 ozs. each of Tomasello Red Raspberry Wine and Tomasello Chardonnay and the chopped shallots. Reduce to 1/3 of the original volume. Add the cream and reduce again to 1/3 the volume over a low flame. Salt and pepper to taste. Finish with ½ oz. of butter and return veal to pan and quickly cover with sauce. Serve with a fresh raspberry garnish.

Best served with egg noodles.