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Categories:Viewed: 14 - Published at: 3 years ago
Ingredients
- 4 boneless veal cutlets
- 1/2 c. flor
- 2 Tbsp. butter
- 1/4 c. dry white wine
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Method
- Flatten each cutlet.
- Dredge lightly with flour.
- Heat butter in a large skillet.
- When very hot, saute veal over high heat until browned lightly, about 1 minute on each side.
- It needs very little cooking.
- Remove from heat and keep warm.
- Add wine and lemon juice.
- Bring to a boil, scraping browned sides.
- Add salt and pepper.
- Pour over veal and serve.
- I add about 2 tablespoons pesto sauce.
- Serves 4.
