Yield: 4 Servings
|¼ cup||All-purpose flour|
|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|
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