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
- 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.
1992 Southern Living