Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Veal cutlets; tenderized |
| \N \N | Salt; to taste |
| \N \N | Pepper to taste |
| 1 cup | Butter |
| 1 \N | Lemon ; juice of |
| \N \N | Chopped parsley |
from Miss Daisy Celebrates Tennessee cook book Assemble all ingredients and utensils. Have veal tenderized by the butcher or pounded with a mallet Salt and pepper both sides of veal Heat butter in a large skillet and bring to a boil Add lemon juice and veal Saute each side of meat about 3 minutes Sprinkle with chopped parsley and serve immediately Yield: 8 servings
470 calories,each serving 38⅕ g. fat 177 mg cholesterol
441 mg sodium
Serve this with
SPRING ASPARAGUS from same book Posted to TNT Recipes Digest by vaughndell@... on Apr 24, 1998