Recipe - Lemon Veal

2 pound Veal cutlets; tenderized
Salt; to taste
Pepper to taste
1 cup Butter
1 Lemon ; juice of
Chopped parsley

from Miss Daisy Celebrates Tennessee cook book

Assemble all ingredients and utensils. Have veal tenderized by the butcher
or pounded with a mallet Salt and pepper both sides of veal Heat butter in
a large skillet and bring to a boil Add lemon juice and veal Saute each
side of meat about 3 minutes Sprinkle with chopped parsley and serve
immediately Yield: 8 servings
470 calories,each serving 38.2 g. fat
177 mg cholesterol
441 mg sodium

Serve this with

SPRING ASPARAGUS from same book

Posted to TNT Recipes Digest by vaughndell@juno.com on Apr 24, 1998