| 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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