Lemon Veal
By: Anonymous
Published: Wednesday, December 9, 2009 - 12:03am

Ingredients




2 pounds Veal cutlets, tenderized
Salt, to taste
Pepper to taste
1 cup Butter
1 Lemon , juice of
Chopped parsley

Preparation

1 Assemble all ingredients and utensils. Have veal tenderized by the butcher or pounded with a mallet Salt and pepper both sides of veal Heat butter in a large skillet and bring to a boil Add lemon juice and veal Saute each side of meat about 3 minutes Sprinkle with chopped parsley and serve immediately 2 Yield: 8 servings 3 Serve this with 4 SPRING ASPARAGUS from same book