Heat skillet over medium heat, add oil and 2 tble butter.
salt, pepper and flour the veal on both sides, shake off excess.
when oil shimmers, add veal to pan and lightly brown on both sides.
Set veal on warm plate in oven.
melt remaining butter in pan and add lemon juice and capers scraping the bottom of pan.
Pour this sauce over the veal and sprinkle with parsley.
If the veal is more than a 1/
bout 170 degrees.
Season veal with salt and pepper to
heets of wax paper; flatten veal to 1/4 inch pieces
Cut veal into large pieces.
Dip into lightly salted flour to coat.
Saute veal in butter until browned.
(I do it in 2 batches and only use butter as needed.)
Remove veal from pan.
Add chicken broth and scrape essence.
Add wine to taste.
Sprinkle lightly with garlic powder.
Return veal to pan and simmer 1/2 hour until tender.
Put veal servings on plates.
Add lemon juice to essence to taste.
Pour essence over individual servings and sprinkle lightly with fresh pepper.
Pound veal lightly.
Sprinkle with salt and pepper and dredge in flour.
Melt butter in skillet and brown veal quickly, turning once.
Don't try to cook all the veal at once; it probably won't fit.
Remove veal.
Place on warm platter and pour off excess fat. Add 3 tablespoons of water and scrape up brown residue.
Add lemon juice.
Pour sauce over meat and sprinkle with parsley. Garnish with lemon slices.
Makes 4 servings.
Pound veal lightly until very thin. Dredge with flour and season with salt and pepper. Dip in egg, then bread crumbs.
Heat the butter and lemon in a large skillet. Add the veal.
Cook on both sides for 3 to 4 minutes over medium heat with mushrooms. Add the wine, just prior to removing the veal from the skillet. Serve on a hot platter with slices of lemon and parsley. Serves 4.
Brown veal in margarine.
Remove veal to heated platter. Deglaze pan with white wine and chicken broth.
Add lemon slices to sauce and simmer until thickened (may need to add a touch of cornstarch to thicken).
Add garlic.
Put veal back in sauce. Cook for 2 to 3 minutes over medium-low heat.
Garnish with fresh parsley.
Makes 4 servings.
Gently pound the veal until thin and flat, but not broken. Sprinkle with salt and pepper.
Dredge lightly in flour.
Heat olive oil in pan.
Add veal; turn up heat and saute veal quickly. Drain off grease and add beef stock, lemon juice, butter and parsley.
Stir well; heat sauce thoroughly.
Spoon sauce over veal scallops to serve.
Serves 6.
Preparation time:
15 minutes.
eat until hot.
add veal, and cook 3 minutes on
live oil and butter, cook veal a few pieces at a
On cutting board, with meat mallet, pound veal cutlets to 1/8-inch thickness.
Coat with flour, shaking off excess.
In large, nonstick skillet, over medium-high heat, heat margarine and oil.
Add cutlets and brown.
Remove from skillet.
Add remaining ingredients, except water to skillet.
Cook, stirring frequently, about 2 minutes.
Return veal to skillet; add water.
Reduce heat. Cover and simmer 10 to 15 minutes or until veal is tender. Makes 4 servings.
Trim fat from cutlets; dredge cutlets in flour.
Coat a large nonstick skillet with vegetable cooking spray.
Add oil.
Place over medium heat until hot.
Add veal and cook 3 minutes on each side or until browned.
Remove veal from skillet; drain and pat dry with paper towel.
Transfer veal to a serving platter.
Keep warm.
Pound veal very thin with a meat mallet.
Dip slices in flour; shake off excess.
Brown on both sides in butter in skillet. Sprinkle with salt and pepper.
Reduce heat; cook 5 minutes.
Add lemon juice and parsley.
Cook 1 minute longer.
Place veal on serving plate; spoon pan juices over veal.
Pound veal pieces until thin.
Dip both sides in flour.
Heat 3 tablespoons butter in frying pan over medium heat.
Saute a few pieces at a time, turning to lightly brown each side.
Add butter as needed.
Remove meat; keep warm.
When veal is cooked, season with salt and pepper.
Drain excess butter from pan; add wine, shallots and lemon juice.
Reduce to 1/3.
Take off heat and add 1/2 cup chilled butter.
With small whip, lightly blend to a creamy texture.
Pour sauce over veal; serve immediately.
Pound veal with wooden mallet until very thin (1/8-inch). Dredge lightly in flour; shake off excess.
Melt 3 tablespoon margarine in skillet.
Place garlic in skillet until golden brown, discard.
Place veal in skillet; cook quickly, just until brown, about 1 to 2 minutes each side.
Remove to serving dish.
Add remaining margarine, wine and lemon juice to pan, simmer 3 minutes, scraping bottom of pan to loosen drippings.
Pour over veal, garnish with lemon slices.
dredge both sides of the veal in flour, shake off extra
Dust scallops with flour, salt and pepper.
Heat 4 tablespoons butter plus 2 tablespoons olive oil in a large skillet over medium heat until bubbly.
Quickly brown veal, about 2 minutes each side. Remove to a warm platter and cover loosely with skillet cover. Prepare noodles according to package directions.
Drain.
Add lemon juice and parsley to skillet.
Remove from heat and swirl in remaining butter.
Arrange veal over noodles.
Pour butter sauce over all.
Garnish with lemon slices and parsley.
Serves 2.
Dip veal into egg, then into flour to coat.
Brown in oil in skillet; remove and keep warm.
Add broth to pan juices, stirring to blend in meat particles.
Combine cornstarch and wine and stir into broth with remaining ingredients.
Cook until thickened, stirring constantly.
Pour over veal and garnish with lemon slices.
Pound veal cutlets between two sheets of wax paper.
Season veal pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Dust lightly with flour; shake off excess.