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2 pounds veal, sliced thin
Flour to dredge the veal
2 eggs, beaten
1/2 cup (1 stick) butter
Juice of 1 lemon
1 pound fresh mushrooms, sliced
3/4 cup wine
Lemon slices (thin)
Fresh chopped parsley to garnish
Salt and pepper to taste
1/3 cup lemon juice
Pound veal slices to about 1/8-inch thick.
Heat oil and 2 to 3 tablespoons butter.
Dredge veal in flour. salt and pepper mixture and then add egg. In hot oil, sauté both sides of the veal until lightly browned.
Remove and keep warm while sautéing remaining veal.
In same pan on low heat add wine and scrape bottom of pan.
Add remaining butter, lemon juice and mushrooms; heat.
Place veal on serving dish and top with mushroom sauce.
Garnish with lemon slices and parsley.
Serve with leafy green salad and crusty bread.
Serves 6 to 8.
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