| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal cutlets; tenderized |
|
|
Salt; to taste |
|
|
Pepper to taste |
| 1 |
c |
Butter |
| 1 |
|
Lemon ; juice of |
|
|
Chopped parsley |
INSTRUCTIONS
from Miss Daisy Celebrates Tennessee cook book
Assemble all ingredients and utensils. Have veal tenderized by the butcher
or pounded with a mallet Salt and pepper both sides of veal Heat butter in
a large skillet and bring to a boil Add lemon juice and veal Saute each
side of meat about 3 minutes Sprinkle with chopped parsley and serve
immediately Yield: 8 servings
470 calories,each serving 38.2 g. fat
177 mg cholesterol
441 mg sodium
Serve this with
SPRING ASPARAGUS from same book
Posted to TNT Recipes Digest by vaughndell@juno.com on Apr 24, 1998
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