 |
Italian dish of veal cutlets cooked in a lemony
href="http://www.recipetips.com/recipe-cards/t--2516/easy-barbecue-sauce.asp">sauce is so quick and easy to prepare that you’ll want
to serve it often.
Directions
Using a meat mallet, pound the veal cutlets to a thickness of about 1/4 inch.
Dredge the cutlets in the flour into which a sprinkling of salt and pepper has been
blended.
Heat the olive oil and butter in a large skillet and sauté the cutlets briefly until the veal
is nicely browned.
Remove the veal from the pan and set it aside on a plate while preparing the sauce.
Over medium-high heat, add the chicken stock and sherry or white wine to the pan drippings
and deglaze the pan, loosening any browned bits from the pan, stirring constantly.
Reduce the heat to a simmer, stir in the chopped fresh parsley, return the veal cutlets to
the skillet, cover the pan, and cook for 15 minutes.
Cut the lemon in half and squeeze the juice of one half of the lemon over the veal (be sure
to catch any seeds while squeezing, or squeeze the juice from the lemon into a small bowl before
adding the juice to the pan). Use the other half of the lemon to make thin slices for a
garnish.
When serving, spoon some of the pan sauce over the veal and serve immediately.
|
|
2 |
|
