- 2 pounds (1/2-inch thick) veal cutlets
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 cup butter or margarine, melted
- 1/4 cup olive oil
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 lemons, thinly sliced
- 1/2 cup fresh parsley, chopped
- Lemon slices (optional)
- Glazed Apples
How to Make It
Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin.
Combine flour and salt; dredge cutlets in flour mixture.
Sauté cutlets in butter and olive oil 3 minutes on each side or until browned. Pour chicken broth over the cutlets; reduce heat, and simmer until liquid is reduced by half. Add lemon juice and slices. Continue cooking 5 minutes; remove from heat. Stir in chopped parsley. Transfer cutlets to a serving platter, and pour sauce over top. Garnish with lemon slices, if desired, and serve with Glazed Apples.