Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter; unsalted
3 tb Vegetable oil
1/4 c Onion; finely chopped
4 lg Veal scallops; sliced 3/8"
-thick and pounded to 1/4"
-thickness
Salt Pepper
1 c Sour cream
1/2 c Gjet?st (Norwegian goat
-cheese)

Heat 1 tablespoon of butter and 1 tablespoon of oil in
a heavy skillet over moderate heat. When the foam
subsides, add the onions and cook for 3 to 5 minutes
or until transparent. Remove to a small bowl and set
aside. Add the remaining butter and oil to the skillet
and when the foam subsides, add the veal scallops. Fry
them over moderate heat until they are light golden
brown, 4 to 5 minutes on each side. Remove to a heated
platter and keep warm in a 220øF oven while you make
the sauce. Pour off all but a thin film of fat from
the skillet and add the cooked onions. Cook over high
heat stirring constantly for 2 to 5 minutes. Lower
heat and stir in sour cream and cheese a little at a
time. Continue stirring until the cheese has melted
and the sauce is smooth; do NOT allow it to come to a
boil. Taste for seasoning and return veal to the
skillet. Baste the meat with sauce and let simmer
uncovered for 1 or 2 minutes. Serve immediately.

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