| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 2 1/4 | lb | Veal pieces |
| 1 1/2 | c | Flour |
| 1 | tb | Salt |
| 1/2 | c | Butter |
| 1/2 | c | Olive oil |
| 1 1/4 | c | Chicken broth |
| 1/2 | c | Lemon juice |
| 2 | Lemons; thinly sliced | |
| 1/2 | c | Chopped parsley |
INSTRUCTIONS
Combine flour and salt. Coat veal with flour mixture. Saut. veal in butter and olive oil over medium heat for 5 to 7 minutes, turning once. Add chicken broth and lemon juice and simmer until the liquid is reduced by half. Add sliced lemons and heat only until hot throughout. Add parsley. Yield: 4 servings. JULIE FULGHAM (MRS. EDWARD) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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