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