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