Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
\N \N | Salt |
\N \N | White pepper |
\N \N | Clarified butter |
1 \N | 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.
THE COVEY
CARMEL VALLEY RD., CARMEL WINE: ROBERT MONDAVI NAPA GAMAY
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .