Seasoned Cutlets
Instructions:
This is often served as a main dish.
1 cup flour
salt and white pepper to taste
4 cutlets (turkey or chicken breast,
boneless lean veal, or pork)
6 TBS butter
juice of 1 lemon, sieved
3 TBS parsley, minced fine
- Season flour with salt and pepper, and dredge cutlets with the mixture.
- Heat butter in a large, heavy frying pan.
- Gently cook the cutlets without crowding, turning over once, until done.
- Drain on paper towels and keep warm while the rest are cooking.
- Add 1 tablespoon butter and lemon juice to the hot pan.
- Increase heat to reduce the liquid, stirring constantly. Correct the seasoning.
- Pour butter and lemon sauce over the cutlets.
- Serve garnished with parsley.