INGREDIENTS
- 1½ lbs. veal (sliced thin and pounded)
- ⅓ cup flour
- 6-8 T. butter
- ¼ t. salt
- ⅛ t. pepper
- ¾ cup dry white wine
- 2 T. minced shallots
- 1 T. lemon juice
- 2 t. minced parsley
- ½ cup butter, chilled
DIRECTIONS
- Pound veal until very thin. Dip both sides in flour, shaking off excess.
- Heat 3 T. butter over medium heat. Quickly sautรฉ a few pieces at a time until lightly brown. Remove from heat and add wine, shallots and lemon juice. Reduce by a ⅓.
- Take off heat; add parsley and chilled butter whip to a creamy texture. Pour over veal and serve immediately.