Veal Schnitzels - Sznycle Cielece - cooking recipe

Ingredients

2 lb. boneless veal
flour (for dredging)
4 Tbsp. butter
2 Tbsp. soup stock
salt and pepper to taste

Preparation

Have veal cut into cutlets; pound well so meat is
not more than 1/4-inch thick.
Season and dredge in flour.
Brown quickly in hot butter.
Reduce heat and fry slowly until tender.
Arrange on hot platter and garnish each piece with a lemon slice and chive butter.
Add soup stock to the bottom of the frying pan; allow to boil up and pour over the meat.
Serves 6.