Lemon-herb scalloppine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Thin veal cutlets |
| 4 | teaspoons | Olive oil (approx) |
| ½ | cup | Chicken stock |
| ¼ | cup | Dry white wine or additional stock |
| ½ | teaspoon | Dried Italian herbs |
| 1 | teaspoon | Grated lemon zest |
| 1 | tablespoon | Freshly squeezed lemon juice |
| 2 | tablespoons | Chopped parsley |
Directions
On a plate stir together the flour, salt and pepper. Coat veal in flour mixture, shaking off excess. In a large non-stick skillet, heat half the oil over high heat; cook veal in batches, adding more oil as needed, for 1 minute per side or until browned. Transfer to a plate and keep warm.
Reduce heat to medium. Add stock, wine and Italian herbs to skillet; cook, until slightly reduced. Stir in lemon zest; cook, turning occasionally, for 1 to 2 minutes or until heated through and sauce is slightly thickened.
Season with salt and pepper to taste. Yield: 4 servings Typed in MMFormat by cjhartlin@... Source: Fast & Easy Cooking Oct. 22/99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Oct 22, 1999