Veal paillards with lemon

Yield: 4 servings

Measure Ingredient
2 teaspoons Unsalted margarine, melted
1 teaspoon Lemon juice
½ teaspoon Dijon mustard
¼ teaspoon Freshly-ground pepper
1 pounds Veal cutlets
\N \N Non-stick vegetable cooking spray
1 tablespoon Fresh parsley, minced
1 \N Lemon, thinly sliced

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

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