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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 (1/4-inch-thick) veal cutlets |
1 cup all-purpose flour |
1 teaspoon dried parsley flakes |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon paprika |
1/4 teaspoon ground cloves |
1 egg, beaten |
1 cup milk |
1/2 cup butter or margarine, divided |
2 1/2 tablespoons lemon juice |
Directions:
1. Flatten cutlets to 1/8-inch thickness, using a meat mallet or rolling pin. Set aside.
2. Combine flour, parsley flakes, salt, pepper, paprika, and cloves, mixing well. Combine egg and milk; beat well. Dredge cutlets in flour mixture; dip in milk mixture, and dredge again in flour mixture.
3. Sauté cutlets in 1/4 cup butter in a large skillet over medium heat 3 minutes on each side or until browned. Add more butter, if needed. Place cutlets on a serving platter; keep warm.
4. Combine remaining 1/4 cup butter and lemon juice in a small saucepan. Cook over low heat just until butter melts. Pour sauce over cutlets to serve.
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