| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 16 | Veal, thin | |
| 1/4 | c | Butter |
| 3 | tb | Lemon juice |
| 1/4 | c | Parsley, chopped |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | c | Flour, all-purpose |
INSTRUCTIONS
Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once. Don't try to cook all the veal at once, it probably won't fit. Remove veal, place on warm platter and pour off excess fat. Add 3 tbl water and scrape up brown residue. Add lemon juice, pour sauce over meat and sprinkle with parsley. Garnish with lemon slices. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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