Lemon-herb Scalloppine – We Love God!

And I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Easy, Meats	4	Servings

INGREDIENTS

1/4	c	All-purpose flour
1/2	t	Salt
1/2	t	Pepper
1	lb	Thin veal cutlets
4	t	Olive oil, approx
1/2	c	Chicken stock
1/4	c	Dry white wine or additional
		stock
1/2	t	Dried Italian herbs
1	t	Grated lemon zest
1	T	Freshly squeezed lemon juice
2	T	Chopped parsley

INSTRUCTIONS

On a plate stir together the flour, salt and pepper.  Coat veal in
flour mixture, shaking off excess.  In a large non-stick skillet,  heat
half the oil over high heat; cook veal in batches, adding more  oil as
needed, for 1 minute per side or until browned.  Transfer to a  plate
and keep warm.  Reduce heat to medium.  Add stock, wine and Italian
herbs to skillet;  cook, until slightly reduced.  Stir in lemon zest;
cook, turning  occasionally, for 1 to 2 minutes or until heated through
and sauce is  slightly thickened. Season with salt and pepper to taste.
Yield: 4  servings Typed in MMFormat by cjhartlin@email.msn.com
Source: Fast &  Easy Cooking Oct. 22/99  Posted to MM-Recipes Digest
by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Oct 22, 1999

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