Difference between revisions of "Veal Picatta"
Jump to navigation
Jump to search
m |
m |
||
| Line 14: | Line 14: | ||
===Directions=== | ===Directions=== | ||
| − | * Place cutlets between twosheets of heavy-duty plastic wrap; flatten to | + | * Place cutlets between twosheets of heavy-duty plastic wrap; flatten to 1/8" thickness using a meat mallet or rolling pin. |
* Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm. | * Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm. | ||
* Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; heat just until butter melts. Pour over cutlets, and sprinkle with lemon rinds. Garnish, if desired. | * Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; heat just until butter melts. Pour over cutlets, and sprinkle with lemon rinds. Garnish, if desired. | ||
Revision as of 10:33, 7 September 2006
Contents
Ingredients
4 veal cutlets (about ¾ pound)
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1½ tablespoons peanut or vegetable oil
3 tablespoons vermouth or dry white wine
2 tablespoons butter or margarine
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slices, parsley
Directions
- Place cutlets between twosheets of heavy-duty plastic wrap; flatten to 1/8" thickness using a meat mallet or rolling pin.
- Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet; keep warm.
- Add vermouth to skillet; cook until thoroughly heated. Add butter and lemon juice; heat just until butter melts. Pour over cutlets, and sprinkle with lemon rinds. Garnish, if desired.
Yield
2 servings
Nutrition
Source
1992 Southern Living Gategory:Recipes
