4 1/4" thick veal cutlets
1/4 cup wheat flour or soy flour
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons fresh squeezed lemon juice
2 teaspoons grated lemon zest (from peel)
2 tablespoons parsley, fresh, chopped
Mix flour and seasonings together. Dredge veal cutlets until
covered in flour mixture. Add oil to large skillet and then add cutlets
and fry until golden brown and cooked through (1 minute each side).
Remove cutlets from pan and keep warm while in same pan add butter, zest
and lemon. When plating, top each cutlet with butter lemon sauce and
sprinkle with chopped parsley.