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What You Need:
(To Serve: 4 to 6)
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2 pounds veal cutlets, cut into slices ¼ inch thick
1 cup lemon juice
Salt
Freshly ground black pepper
Flour
4 tablespoons butter
4 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
½ up heavy cream
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Translate this recipe:
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| How To Cook: |
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1. In a glass, stainless-steel or enameled baking dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so.
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2. Remove them from the lemon juice and pat them dry with paper towels. Salt and pepper them generously, then dip them in flour and shake off the excess.
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3. In a heavy 12-inch skillet, heat the butter and oil over high heat. When the foam subsides, add the cutlets. Cook them for 1 or 2 minutes on each side over high heat, using tongs to turn them.
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4. Then lower the heat to medium and cook for 5 to 6 minutes longer on each side. Arrange them on a heated serving platter covered loosely with aluminum foil while preparing the sauce.
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5. Pour off all but a thin him of tat, add the mushrooms to the skillet and cook them for 3 or 4 minutes over medium heat. Pour in the cream and bring it to a boil, stirring in any brown bits that cling to the pan.
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6. Cook briskly until the cream thickens enough to coat a spoon lightly. Taste for seasoning, then pour the sauce over the cutlets and serve.
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