Sautéed Veal Cutlets
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A cutlet is a 1/2-inch cut from the leg. When it is neatly trimmed of bone, gristle, and fat and pounded very thin, it is also called a scallop. INGREDIENTS 1 pound veal cutlets, trimmed and pounded thin Salt Freshly ground pepper 2 tablespoons butter 2 tablespoons oil 1/4 cup dry white wine 1 teaspoon finely chopped parsley Sprinkle the cutlets with salt and pepper. Heat the butter and oil in a skillet, add the cutlets, and cook over medium heat for 1 to 2 minutes on each side. Remove the veal to a warm platter. Pour in the wine and turn the heat up high, letting the wine juices bubble for another 1 to 2 minutes. Pour over the veal, sprinkle with the parsley, and serve. Makes 3 servings VEAL CUTLETS WITH MUSHROOMS Sauté 1/2 pound sliced mushrooms in 4 tablespoons butter for 3 to 4 minutes. Sprinkle with salt and set aside. Follow the recipe for Sautéed Veal Cutlets, omitting the wine, and serve the veal with the mushrooms. VEAL CUTLETS WITH FINES HERBES Omit the wine and sprinkle 3 tablespoons minced parsley, 1 tablespoon minced chives, and the juice of 1 lemon over the veal just before serving. VEAL CUTLETS PICCATA After removing the veal, add 4 tablespoons fresh lemon juice, 1/2 lemon cut into very thin slices, and 1 tablespoon capers to the pan with the wine.