Lemon Veal

Photo: flickr user Simon Aughton

Ingredients

2 pounds Veal cutlets, tenderized

Salt, to taste

Pepper to taste

1 cup Butter

1 Lemon , juice of

Chopped parsley

Preparation

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

Serve this with

SPRING ASPARAGUS from same book