Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Unsalted margarine, melted Non-stick vegetable cooking
1 ts Lemon juice -spray
1/2 ts Dijon mustard 1 tb Fresh parsley, minced
1/4 ts Freshly-ground pepper 1 Lemon, thinly sliced
1 lb Veal cutlets

Combine margarine, lemon juice, mustard, and pepper in a small bowl;
set aside. Trim any excess fat from veal; flatten to about 1/8-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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