Panfried veal limone

Name: Panfried veal limone
Yield: 1 serving
Cuisine: Beef
Ingredients: 5.00 ml butter; 10.00 ml fresh chillies 573; 2.00 schnitzels veal, sliced; 0.00 flour for coating; 1.00 lemon juice; 15.00 ml fresh Italian parsley chopped; 0.00 salt and freshly ground black pepper; 0.00 couscous

1 serving

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Beef

By Food24 November 03 2009

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Ingredients (8)

5.00 ml	butter
10.00 ml	fresh chillies — 573
2.00	schnitzels — veal, sliced
0.00	flour — for coating
1.00	lemon juice
15.00 ml	fresh Italian parsley — chopped
0.00	salt and freshly ground black pepper
0.00	couscous

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Method:

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.