Veal Paillards With Lemon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Unsalted margarine, melted
Non-stick vegetable cooking,
1 tsp: Lemon juice,
-spray,
1/2 tsp: Dijon mustard,
1 tbsp: Fresh parsley, minced
1/4 tsp: Freshly-ground pepper,
1: Lemon, thinly sliced
1 lbs: Veal cutlets,
Directions:
Combine margarine, lemon juice, mustard, and pepper in a small bowl;
set aside. Trim any excess fat from veal; flatten to about 1/8-inch
thickness. Brush veal with lemon mixture. Coat skillet with
vegetable spray; place over medium-high heat until hot. Saute veal
for 1 minute on each side, or until done. Transfer to a warmed
platter. Sprinkle with parsley and garnish with lemon slices.
Makes 4 servings.
[COOKING LIGHT Spring 1986] Posted by Fred Peters.
Submitted By JOYCE MONSCHEIN On 05-07-95
Source from luhu.jp
set aside. Trim any excess fat from veal; flatten to about 1/8-inch
thickness. Brush veal with lemon mixture. Coat skillet with
vegetable spray; place over medium-high heat until hot. Saute veal
for 1 minute on each side, or until done. Transfer to a warmed
platter. Sprinkle with parsley and garnish with lemon slices.
Makes 4 servings.
[COOKING LIGHT Spring 1986] Posted by Fred Peters.
Submitted By JOYCE MONSCHEIN On 05-07-95
Source from luhu.jp