1 clove garlic, peeled and crushed
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon vegetable oil
2 lb boneless veal, cut into bite-sized; pieces
2 (1-inch strips) lemon peel
1 cup boiling water
1/2 teaspoon sage
1 few grains cayenne pepper
1 cup heavy cream
2 tablespoon finely chopped parsley
1. In a heat-resistant, non-metallic 10-inch skillet, heat 3 table-spoons oil on top of a conventional surface unit.
2. While oil is heating, combine flour, salt and pepper in a paper or plastic bag.
3. Coat veal pieces with seasoned flour.
4. Add crushed garlic to hot oil.
5. Brown coated veal pieces in hot oil.
6. When veal pieces are browned, add boiling water, lemon peel, sage and cayenne pepper. Stir to combine.
7. Heat, covered, in Microwave Oven 15 minutes or until veal is tender.
8. Remove lemon peel and stir cream into veal mixture gradually.
9. Heat, covered, in Microwave Oven, an additional 4 minutes. Stir occasionally.
10. Garnish with chopped parsley before serving.
Yield: 4 servings
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