| 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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