Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| \N \N | Salt & freshly ground pepper |
| 1½ pounds | Veal cutlets |
| 8 tablespoons | Unsalted butter |
| 1 \N | Lemon |
| 3 tablespoons | Minced parsley |
SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place butter in the skillet and when its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on thickness). Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over the cutlets. Sprinkle with parsley.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Submitted By GAIL SHIPP On 06-19-95