Ingredients
-
VEAL CUTLETS (SCALLOPINI), thawed
1.00 LbQty 1.00 Lb$11.98 -
All-Purpose Flour
Qty ½ Cup -
Olive Oil
Qty 3 Tbsp. -
Garlic. Lemon & Parsley Sauce, thawed
0.75 LbQty ¾ Cup$4.48 -
Lemon Juice
Qty 1 Tbsp. -
Lemon, sliced
Qty 1 Unit -
Capers
Qty 1 Tbsp. -
Butter
Qty 1 tsp. -
Chopped Fresh Parsley
Qty ¼ Cup -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- Pat veal cutlets dry with paper towel, season with salt and pepper and dredge in flour on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add cutlets in batches cooking 2-3 minutes per side.* Remove cutlets from skillet and place on a platter.
- Sauté the lemon slices in the skillet, add ¾ cup Garlic, Lemon & Parsley sauce, lemon juice and capers. Finish with 1 tsp. of butter.
- Return veal cutlets to pan and heat through. Serve with chopped parsley.
*USDA recommends cooking veal to an internal temperature of 145°F.