| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Veal pieces |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Salt |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Olive oil |
| 1 1/4 |
c |
Chicken broth |
| 1/2 |
c |
Lemon juice |
| 2 |
|
Lemons; thinly sliced |
| 1/2 |
c |
Chopped parsley |
INSTRUCTIONS
Combine flour and salt. Coat veal with flour mixture. Saut. veal in butter
and olive oil over medium heat for 5 to 7 minutes, turning once. Add
chicken broth and lemon juice and simmer until the liquid is reduced by
half. Add sliced lemons and heat only until hot throughout. Add parsley.
Yield: 4 servings.
JULIE FULGHAM (MRS. EDWARD)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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