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Panfried veal limone

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 8
Servings 1


  • 5
  • 10
    olive oil
  • 2
    slices veal schnitzel
  • flour for coating
  • 1
    lemon, juice
  • 15
    chopped Italian parsley
  • salt and milled pepper
  • couscous


Prepare the couscous according to packet instructions.
Meanwhile, heat the butter and oil in a large pan.
Coat the veal with flour and shake gently to remove excess.

Note: only flour the veal when you are absolutely ready to start cooking.
Cook over a high heat to brown the veal quickly on both sides.
Add lemon juice and parsley and cook for a total of three minutes.
Season to taste and add a splash of good olive oil.
Serve veal and pan juices with seasoned couscous and just-cooked green beans tossed with fresh chunks of ripe tomato.


Read more on: beef  |  shallow-fry

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