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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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