| 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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