Veal paillards with lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Unsalted margarine, melted |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Dijon mustard |
| ¼ | teaspoon | Freshly-ground pepper |
| 1 | pounds | Veal cutlets |
| Non-stick vegetable cooking spray | ||
| 1 | tablespoon | Fresh parsley, minced |
| 1 | Lemon, thinly sliced | |
Directions
Combine margarine, lemon juice, mustard, and pepper in a small bowl; set aside. Trim any excess fat from veal; flatten to about ⅛-inch thickness. Brush veal with lemon mixture. Coat skillet with vegetable spray; place over medium-high heat until hot. Saute veal for 1 minute on each side, or until done. Transfer to a warmed platter. Sprinkle with parsley and garnish with lemon slices.
Makes 4 servings.
[COOKING LIGHT Spring 1986] Posted by Fred Peters.
Submitted By JOYCE MONSCHEIN On 05-07-95