1 lb. veal cutlets
4 tbsp. butter
1 med. onion, diced
1/2 to 3/4 tsp. garlic powder (add more or less to taste)
1/3 c. white wine
2/3 c. chicken broth
1 c. heavy cream
1/4 tsp. ground ginger

Melt 3 tablespoons butter in pan and brown cutlets lightly until still pink on inside (about 2 minutes each side). Remove from pan and place on platter to drain. Melt remaining tablespoon of butter and add onion and garlic powder.

Saute about 2-3 minutes. Add wine and reduce to about half. Add chicken broth and reduce by half again. Add 1 cup of cream and reduce again until sauce is thickened. Add drained juices from meat platter and 1/4 teaspoon ginger. Reduce until sauce is thick enough to coat spoon.

Return veal to pan and heat in sauce about 1 minute each side--don't overcook, just enough to heat through. Serve over rice.