| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Meats, Easy | 4 | Servings |
INGREDIENTS
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | lb | Thin veal cutlets |
| 4 | ts | Olive oil (approx) |
| 1/2 | c | Chicken stock |
| 1/4 | c | Dry white wine or additional stock |
| 1/2 | ts | Dried Italian herbs |
| 1 | ts | Grated lemon zest |
| 1 | tb | Freshly squeezed lemon juice |
| 2 | tb | 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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