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Categories:Viewed: 104 - Published at: 9 years ago
Ingredients
- 12 flattened medallions veal (approximately 3 oz. each)
- 1/2 c. flour
- 3 lemons
- 1/3 c. butter
- 1/3 c. olive oil
- 1/3 c. parsley, chopped
Method
- Dredge veal medallions in flour; shake well.
- Heat butter and oil in skillet.
- Cook veal on both sides until browned.
- Cut 2 lemons and squeeze over veal.
- Season to taste.
- Simmer for 2 minutes.
- Serve on platter; garnish with the third lemon, sliced thin.