Lemon veal

Yield: 1 Servings

Measure Ingredient
2 pounds Veal cutlets; tenderized
Salt; to taste
Pepper to taste
1 cup Butter
1 Lemon ; juice of
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

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