| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
|
4 |
Servings |
INGREDIENTS
|
|
Olive or vegetable oil |
|
|
Salt and freshly ground |
|
|
Pepper, to taste |
| 4 |
|
Veal steaks |
| 2 |
T |
Fresh herbs, see note |
|
|
Below |
| 4 |
|
Lemon wedges |
INSTRUCTIONS
Fresh herbs: Use 2 tablespoons any combination of the following:
parsley, chives, tarragon, mint, basil, and sage, or 2 tablespoons
finely chopped parsley. Lightly brush grill with oil and heat grill
very hot. (If you can't grill the veal, you can use a cast-iron
skillet, cooking half at a time.) Rub all sides of veal lightly with
oil and season to taste with salt and pepper. Grill meat quickly,
about 30 to 35 seconds per side. Place veal on warmed plate. Sprinkle
with herbs and serve with lemon. Note: If possible, purchase veal
sliced 1/4 inch thick. If you have thicker cuts, place them between
sheets of wax paper; pound with a flat mallet until no thicker than
1/4 inch. Recipe By : the California Culinary Academy From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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