Oxmoor House JANUARY 1984
Flatten veal to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; mix well. Dredge veal in flour mixture.
Heat clarified butter in a large skillet over medium heat; add veal, and cook 2 minutes on each side or until lightly browned. Remove from pan, and keep warm.
Place 1/4 cup butter, lemon juice, wine, parsley, mustard, and Worcestershire sauce in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Add crab meat and ham, tossing until thoroughly mixed. Spoon mixture over cutlets to serve.
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