Italian Lemon Veal

Breaded and sautéed veal cutlets served in a buttery lemon pan sauce.

Recipe Ingredients:

1 pound veal cutlets
Salt and ground black pepper, to taste
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black ground pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons lemon juice

Cooking Directions:

1. Pound veal until tender and about 1/4-inch thick; cut into serving pieces. Season with salt and pepper to taste
2. In a medium bowl, mix flour with salt and pepper and roll the veal in the mixture until evenly coated.
3. In a large skillet heat olive oil over medium heat and brown the veal on each side, about 3 to 4 minutes per side; remove and set aside.
4. Add butter to the skillet, and when melted, add lemon juice; reduce the heat and stir until thick; taste and adjust seasonings, if desired. Pour over the veal. Remove from heat and serve warm.

Makes 4 servings.