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Veal Pedernales With Glazed Apples

Yield 6 to 8 servings


  • 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

  1. Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin.

  2. Combine flour and salt; dredge cutlets in flour mixture.

  3. 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.

Oxmoor House Homestyle Recipes