| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Meat | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Provimi milk-fed veal loin; trimmed & sliced into 2-oz cutlets |
| 4 | md | Shallots; chopped fine |
| 1/4 | lb | Butter; softened |
| 1 | tb | Finely chopped fresh parsley |
| 12 | sl | Lemon; thin |
| Salt | ||
| White pepper | ||
| Clarified butter | ||
| 1 | Lemon; juice of |
INSTRUCTIONS
Pound cutlets with flat side of meat mallet until uniformly thin. Season with salt & pepper. Saute in clarified butter, & hold on hot plate. Using same pan at low heat, add softened-not melted-butter, lemon juice, shallots & parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat. Remove veal & arrange on serving plates with slice of lemon between each cutlet. Pour remaining sauce over portions & serve. THE COVEY CARMEL VALLEY RD., CARMEL WINE: ROBERT MONDAVI NAPA GAMAY From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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