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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each lb. veal cutlets 2 tablespoon Vegetable oil 1 each egg 0.333333 cups all-purpose flour 0.5 each Sunkist® lemons -grated peel and juice 0.5 teaspoon dried oregano leaves, crushed 0.5 each Sunkist® lemons , cut into half-cartwheel slices 2 tablespoon butter or margarine 0.5 teaspoon drained capers (optional) |
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| Directions: | ||
| With a meat mallet or rolling pin, flatten the cutlets between two sheets of plastic wrap to a 1/4 -inch thickness. In a shallow dish, slightly beat the egg. In a second dish, combine the flour and oregano. Dip cutlets into egg; then lightly coat with flour mixture. In a 10-inch skillet, heat the butter and oil. Over medium heat, sauté 3 to 4 cutlets at a time for 2 to 3 minutes on each side, until lightly browned. Remove to a serving dish and keep warm. Add lemon peel and juice, lemon half-cartwheel slices, and capers to the pan drippings in the skillet. Heat and spoon over the cutlets. Garnish with parsley sprigs, if desired. |
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| Notes: | ||
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