Lemon-herb scalloppine

4 Servings

Ingredients

QuantityIngredient
¼cupAll-purpose flour
½teaspoonSalt
½teaspoonPepper
1poundsThin veal cutlets
4teaspoonsOlive oil (approx)
½cupChicken stock
¼cupDry white wine or additional stock
½teaspoonDried Italian herbs
1teaspoonGrated lemon zest
1tablespoonFreshly squeezed lemon juice
2tablespoonsChopped 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