Veal Cutlets with Horseradish Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3/4 lb veal cutlets 1/2 cup flour 2 Tbs lard or butter
1 cup beef broth 1 Tbs horseradish 1 Tbs lemon juice
1/2 cup sour cream



1 Lightly pound the veal on both sides with a meat mallet till it is as thin as you can get it without tearing. Season the meat with salt and freshly ground black pepper. Dredge the cutlets in flour.
2 Heat the lard or butter in a large frying pan on medium. When quite hot, put in as many cutlets as will fit without crowding the pan. Fry on each side for 1 minute. Cook all the veal this way then remove it from the pan.
3 Sprinkle the flour into the pan and, stirring occasionally, fry for 2 minutes. Pour the broth into the pan and bring to a low boil, stirring well. Mix in the horseradish and lemon juice. Season with salt and pepper. Cook for a few minutes, until the sauce has thickened a little. Mix in the sour cream. Return the veal to the pan and heat through.
4 Serve with potatoes or dumplings and a vegetable such as green beans.

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