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, .