Recipe - Escalopes De Veau Du Chef

1 One half pound Provimi milkfed veal loin;
trimmed & cut or sliced up into 2oz
cutlets
4 md Shallots; chopped fine
One fourth pound Butter; softened
1 tablespoon Finely chopped fresh parsley
12 sl Lemon; thin
Salt
White pepper
Clarified butter
1 Lemon; juice of

Pound cutlets with flat side of meat mallet until uniformly thin. Season
with salt & pepper. Saute in clarified butter, & hold on hot plate. Using
same pan at low heat, add softenednot meltedbutter, lemon juice, shallots
& parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat.
Remove veal & arrange on serving plates with slice of lemon between each
cutlet. Pour remaining sauce over portions & serve.

THE COVEY

CARMEL VALLEY RD., CARMEL WINE:

ROBERT MONDAVI NAPA GAMAY

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.