|1½ pounds||Provimi milk-fed veal loin; trimmed & sliced into 2-oz cutlets|
|4 mediums||Shallots; chopped fine|
|¼ pounds||Butter; softened|
|1 tablespoon||Finely chopped fresh parsley|
|12 slices||Lemon; thin|
|1||Lemon; juice of|
Pound cutlets with flat side of meat mallet until uniformly thin. Season with salt & pepper. Saute in clarified butter, & hold on hot plate. Using same pan at low heat, add softened-not melted-butter, lemon juice, shallots & parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat.
Remove veal & arrange on serving plates with slice of lemon between each cutlet. Pour remaining sauce over portions & serve.
CARMEL VALLEY RD., CARMEL WINE: ROBERT MONDAVI NAPA GAMAY
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .
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