Lemon-herb scalloppine

Yield: 4 Servings

Measure 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

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

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