| 1 |
Lightly pound the veal with a mallet on both sides till it is as thin as you can get it without tearing. Season the cutlets with salt and freshly ground black pepper. Dredge them in flour; reserve the excess flour for later use. |
| 2 |
Melt the butter on medium in a large frying pan. Once the butter bubbles have begun to subside, put in as much veal as will fit without crowding the pan and fry for 1 minute per side. Cook all the veal this way then remove it from the pan. |
| 3 |
Add the onion to the pan and fry, stirring occasionally, till translucent, about 3 to 4 minutes. Add the garlic and cook for 2 minutes. Mix in 1 Tbs of the dredging flour and cook for another 2 minutes. Stir in the white wine. Grate some of the zest of the lemon into the sauce, then add its juice. Add the marjoram and parsley and season with salt and pepper. |
| 4 |
Bring to a low boil, then return the veal cutlets to the pan. Heat the meat through for about 2 minutes. Serve with new potatoes or rice and a delicate vegetable such as asparagus. |
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