Veal medallions with lemon juice

Submitted by enr on 22 Mar 2003
Ingredients
6 veal cutlets
2 tbsp (20 ml) olive oil
60 g butter
2 tbsp (20 ml) lemon juice
1 sprig parsley
flour
pepper
salt
Method
Slightly Crushed cutlets are salting, sprinkle with pepper and flour and fry in butter and sunflower oil. Schnitzel be deducted to the sauce add the lemon juice and chopped parsley, return again veal cutlets, heat is removed and pour the sauce. The medallions are served immediately.
Containers:
Difficulty
Easy
Tested
0 users
22 Mar 2003
Author
vg