| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Flour |
| 1/4 |
ts |
White or black pepper |
| 1 |
lb |
Veal cutlets, pounded to 1/4 inch thickness |
| 2 |
tb |
Unsalted margarine |
| 1/2 |
c |
Low-sodium beef broth |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Chopped fresh sage -or- |
| 1/2 |
ts |
Dried sage. crumbled |
| 1/2 |
|
Lemon, sliced thin |
|
|
Watercress or parlsey |
INSTRUCTIONS
From: Readers Digest
Combine the flour and pepper on a plate or a paper bag. Lightly coat the
veal cutlets with the mixture, shaking off any excess. In a heavy skillet,
melt the margarine over moderately high heat, add the veal and brown about
1 minute on each side. Transfer to a platter. Add the beef broth, lemon
juice, and sage to the skillet, and heat about 1 minute, stirring to loosen
any browned bits. Return the veal to the skillet and heat to serving
temperature, about 2 minutes. Transfer all to a warm platter, garnish with
the lemon slices and if you like, a few sprigs of watercress or parsley.
Serve with rice or noddles and Braised spinach. Serves 4
Posted to Recipe Archive - 08 Dec 96
submitted by: LeiG@aol.com
Date: Sun, 8 Dec 96 2:31:52 EST
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