| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Veal cutlets; tenderized |
| Salt; to taste | ||
| Pepper to taste | ||
| 1 | c | Butter |
| 1 | Lemon ; juice of | |
| Chopped parsley |
INSTRUCTIONS
from Miss Daisy Celebrates Tennessee cook book Assemble all ingredients and utensils. Have veal tenderized by the butcher or pounded with a mallet Salt and pepper both sides of veal Heat butter in a large skillet and bring to a boil Add lemon juice and veal Saute each side of meat about 3 minutes Sprinkle with chopped parsley and serve immediately Yield: 8 servings 470 calories,each serving 38.2 g. fat 177 mg cholesterol 441 mg sodium Serve this with SPRING ASPARAGUS from same book Posted to TNT Recipes Digest by vaughndell@juno.com on Apr 24, 1998
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