Lemon Garlic Veal Recipe
Ingredients
| Veal cutlets - 1 pound (1/4-inch thick) | ||
| Lemon juice | 3 Tablespoon | |
| 1 teaspoon dried | 1/4 Teaspoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Pepper | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| Margarine | 2 Teaspoon | |
| Parsley | 1 Tablespoon, minced | |
Directions
GETTING READY
1) Remove excess fat from cutlets; and cut them into 4 serving-size pieces.
2) Between 2 sheets of wax paper, place the cutlets and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
MAKING
3) In a shallow dish, place the cutlets.
4) In a bowl, combine lemon juice, rosemary, garlic, and pepper.
5) Pour the mixture over cutlets.
6) Cover and marinate in refrigerator 8 hours.
7) Drain the cutlets, discarding the marinade.
8) Take a large skillet and coat it with cooking spray; add margarine.
9) Place over medium-high heat until margarine melts.
10) Add cutlets, and cook 1 minute on each side or until browned.
SERVING
11) In a serving platter, place the cutlets and sprinkle with parsley.
12) Serve them immediately.
1) Remove excess fat from cutlets; and cut them into 4 serving-size pieces.
2) Between 2 sheets of wax paper, place the cutlets and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
MAKING
3) In a shallow dish, place the cutlets.
4) In a bowl, combine lemon juice, rosemary, garlic, and pepper.
5) Pour the mixture over cutlets.
6) Cover and marinate in refrigerator 8 hours.
7) Drain the cutlets, discarding the marinade.
8) Take a large skillet and coat it with cooking spray; add margarine.
9) Place over medium-high heat until margarine melts.
10) Add cutlets, and cook 1 minute on each side or until browned.
SERVING
11) In a serving platter, place the cutlets and sprinkle with parsley.
12) Serve them immediately.
Chef
