Escalopes de veau du chef

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, .

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