Mikey’s Veal Medallions with Peach Brandy Sauce

Veal Tenderloins
1 cup flour
1/4 cup butter
4 oz. peach preserves
4 oz. brandy
2 cups heavy cream
1 shallot
fresh parsley

Cut veal into one inch medallions. Pound veal thin. Dredge in flour. Melt butter in saucepan. Place veal and minced shallot in pan. Cook for one mintue on each side. Add preserves, brandy, cream and chopped parsley for color. Serve with rice, potatoes or vegetables.

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