| 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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