Side Pannel
Lemon-Herb Scalloppine
Ingredients List
- 1/4 c All-purpose flour
- 1/2 ts Salt
- 1/2 ts Pepper
- 1 lb Thin veal cutlets
- 4 ts Olive oil (approx)
- 1/2 c Chicken stock
- 1/4 c Dry white wine or additional
- -stock
- 1/2 ts Dried Italian herbs
- 1 ts Grated lemon zest
- 1 tb Freshly squeezed lemon juice
- 2 tb Chopped parsley
Directions
On a plate stir together the flour, salt and pepper. Coat veal in flour
mixture, shaking off excess. In a large non-stick skillet, heat half the
oil over high heat; cook veal in batches, adding more oil as needed, for 1
minute per side or until browned. Transfer to a plate and keep warm.
mixture, shaking off excess. In a large non-stick skillet, heat half the
oil over high heat; cook veal in batches, adding more oil as needed, for 1
minute per side or until browned. Transfer to a plate and keep warm.
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