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Add a photoServings: 4
Ingredients
- 1 x Lemon
- 1 c. Cool water
- 1 tsp Sugar
- 21 ounce Veal tenderloin, cut in 8 pcs and trimmed of fat
- 4 x Veal cutlets, cut 1 inch thick and trimmed of fat Salt to taste Pepper to taste
- 1/2 c. Butter
- 8 Tbsp. White wine
- 2 Tbsp. Minced parsley
Directions
- With a vegetable peeler, peel the lemon and cut peel into julienne strips.
- Put strips in 1/2 c. water, bring to a boil, drain, and refresh with cool water. Combine strips, 1/2 c. water and sugar. Simmer till water has evaporated. Season the veal and cook over moderate heat in 1/3 of the butter for about 5 min per side. Remove veal and keep warm. Pour off the butter but Don't WASH PAN. Add in wine and deglaze the pan reducing the wine to 2 Tbsp.. Add in the remaining butter and mix well. Don't boil. Add in parsley and lemon strips and heat through. Arrange veal on plates and pour remaining juice into the sauce. Pour sauce over veal and garnish with lemon slices.
- Yield: 4 servings.
- MARILYN HUSSMAN AUGUR
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 203 | 86% |
| Total Fat 23.05g | 29% |
| Saturated Fat 14.58g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 168mg | 7% |
| Potassium 57mg | 2% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.51g | 1% |
| Protein 0.4g | 1% |
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