Pound veal with a tenderizer. If you don’t have one you can use a regular pounder but it will not be as tender. Pork or chicken can be used also and if you can get veal tenderloin it’s the best but it’s hard to find. Lightly coat veal with seasoned flour mixture. Heat oil and butter in a skillet until hot and brown veal on both sides. Remove to plate when done.

Add mushrooms, jalapeño, and shallots to skillet and cook just until tender adding more oil if needed. Add garlic and cook for 30 seconds. Off heat add Brandy and ignite. Be careful, the flames can get high. When flames die out put back on heat.