Recipe information
Yield
serves 2
Ingredients
Four 3-ounce veal cutlets
1
/4 cup stone-ground whole-wheat flour
1
/2 teaspoon salt
1
/4 teaspoon ground black pepper
2
tablespoons olive oil
3
tablespoons dry white wine
2
tablespoons butter
2
tablespoons fresh lemon juice
2
teaspoons grated lemon zest (peel)
2
sprigs fresh parsley
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Preparation
Tenderize the cutlets by pounding them thin with a mallet or meat tenderizer. Mix together the flour, salt, and pepper on a plate and dredge the cutlets in the mixture, shaking off excess flour. Preheat a large nonstick skillet over medium heat. Add the oil, then the cutlets. Cook until lightly browned, about 1 minute a side. Remove the cutlets to a plate, and cover with aluminum foil to keep warm. Add the wine to the skillet and cook for about 30 seconds. Add the butter and lemon juice, and cook for about 1 minute more, until the butter has melted. Plate the cutlets, pour the sauce on top, sprinkle with lemon zest, and garnish with parsley sprigs.