Veal with Pears

Serves people


  1. Season the flour with the salt, pepper, and celery salt. Dredge the veal through the seasoned flour to coat lightly.
  2. Heat the butter in a heavy skillet over medium heat until it bubbles. Cook the veal in two or three batches, about a minute on each side, till lightly browned. Remove from pan and keep warm.
  3. Add the pear brandy and bring to a boil while whisking the pan. (Be careful; it could ignite, which is all right, but be ready for that.) Add the pears and cook until barely tender.
  4. Add the half-and-half and raise the heat to medium-high. Stir the pan lightly and reduce the contents until thickened.
  5. Spoon the sauce over the veal and serve immediately.

Ingredient List