Instructions: Combine the onion powder, garlic powder, salt and pepper to the flour for seasoned flour. For the egg wash, whisk together the eggs and the buttermilk. Add the oil to a saute pan over medium high heat to the oil becomes very hot. Take the veal and place in the egg wash and dust evenly on all side in the flour mixture and place in the oil and fry on both sides until golden brown.

Add the butter and flour together over medium low heat to make a roux. Add the chicken stock to the roux and bring to a boil until it becomes thick.

Reduce to a simmer and add the buttermilk, garlic, onion, salt and cracked pepper.

In a sauce pot, large enough to cover the peeled, diced potatoes with water. Place over high heat and cook the potatoes until tender and done.

Strain the potatoes and place back in the sauce pan and reduce to low heat.

Add milk, butter, salt and pepper, chives, sour cream and Parmesan cheese and mash until well mashed.

Melt the butter and saute the garlic and shallots. Toss with the green beans and finish with the oregano.

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