For serving 2
Preparation time: 20 minutes
Cooking time: 15 minutes
4 fresh veal scallopini
1 cup (250 ml) of Pinnacle Ice Cider
12 pearl onions, chopped
2 tbsp (30 ml) butter
1 tsp (5 ml) flour
1 tbsp (15 ml) of freshly grated ginger
1 tsp (5 ml) freshly ground green pepper
Dash of salt and pepper
In a saucepan, cook onions in 1 tablespoon of butter on medium heat until brown. Add flour, Pinnacle Ice Cider, ginger and green pepper. Cook on low heat for 3-4 minutes. Add salt and pepper. Remove from stove and set aside.
Heat pan to medium-high heat, melt 1 tablespoon of butter and cook veal 3-4 minutes on each side. Add sauce and bring to boil. Serve immediately along with rice and fresh vegetables.