Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Flour
Salt freshly ground pepper
1 1/2 lb Veal cutlets
8 tb Unsalted butter
1 Lemon
3 tb Minced parsley

SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place butter in the skillet and when
its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each
side (depending on thickness). Remove from pan and keep warm. To make
a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of
lemon juice. Reduce slightly, stirring, over high heat. Season to
taste and pour over the cutlets. Sprinkle with parsley.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata
*Redondo Beach, CA (310)-543-0439 (1:102/125)
Submitted By GAIL SHIPP On 06-19-95

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