| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
|
|
Salt & freshly ground pepper |
| 1 1/2 |
lb |
Veal cutlets |
| 8 |
tb |
Unsalted butter |
| 1 |
|
Lemon |
| 3 |
tb |
Minced parsley |
INSTRUCTIONS
SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a
heavy-bottomed skillet. Place butter in the skillet and when its foam has
subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on
thickness). Remove from pan and keep warm. To make a sauce, add 1
tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce
slightly, stirring, over high heat. Season to taste and pour over the
cutlets. Sprinkle with parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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