• 15minutes
  • 226calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) all-purpose flour

  2. 1/2 teaspoon(s) salt

  3. 1/4 teaspoon(s) ground black pepper

  4. 1 pound(s) veal cultlets

  5. 4 teaspoon(s) olive or vegetable oil

  6. 1/3 cup(s) dry white wine

  7. 1 cup(s) chicken broth

  8. 2 tablespoon(s) fresh lemon juice

  9. 1 tablespoon(s) butter

  10. 1 tablespoon(s) chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Place cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. On waxed paper, combine flour, salt, and pepper. Coat cutlets with seasoned flour, shaking off excess.

  2. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until very hot. Add half of cutlets and cook until browned, about 2 minutes. Turn cutlets and cook 1 minute longer. Using tongs, transfer cutlets to platter; keep warm. Repeat with remaining 2 teaspoons oil and remaining veal.

  3. Increase heat to high and add wine to skillet, stirring until browned bits are loosened from bottom ofskillet. Add broth and heat to boiling; boil until sauce has reduced to 1/2 cup, 4 to 6 minutes. Stir in lemon juice, butter, and parsley. When butter has melted,pour sauce over veal. Makes 4 main-dish servings.

  4. Nutritional information is based on one serving.


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