Lemon-Herb Scalloppine

Recipe look good to you?     

Lemon-Herb Scalloppine Ingredients

1/4 c All-purpose flour	1/4 c Dry white wine or additional
1/2 ts Salt	1/2 ts Dried Italian herbs
1/2 ts Pepper	1 ts Grated lemon zest
1 lb Thin veal cutlets	1 tb Freshly squeezed lemon juice
4 ts Olive oil (approx)	2 tb Chopped parsley
1/2 c Chicken stock

Instructions for Lemon-Herb Scalloppine

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. Reduce heat to medium. Add stock, wine and Italian herbs to skillet; cook, until slightly reduced. Stir in lemon zest; cook, turning occasionally, for 1 to 2 minutes or until heated through and sauce is slightly thickened. Season with salt and pepper to taste. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Fast & Easy Cooking Oct. 22/99 Posted to MM-Recipes Digest by "Cindy Hartlin" on Oct 22, 1999

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Lemonherb Lamb Roast

Chicken Scalloppine

Ted Columbos Veal Scalloppine

Scalloppine of Pork Marsala