Recipe for Escalopes De Veau Du Chef

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Provimi milk-fed veal loin, trimmed & sliced into 2-oz cutlets
4 med	Shallots, chopped fine
1/4 lb	Butter, softened
1 tbl	Finely chopped fresh parsley
12 slc	Lemon, thin
	Salt
	White pepper
	Clarified butter

Instructions:

Instructions: Pound cutlets with flat side of meat mallet until uniformly thin. Season with salt & pepper. Saute in clarified butter, & hold on hot plate. Using same pan at low heat, add softened-not melted-butter, lemon juice, shallots & parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat.

Remove veal & arrange on serving plates with slice of lemon between each cutlet. Pour remaining sauce over portions & serve.

THE COVEY

ROBERT MONDAVI NAPA GAMAY

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