Veal Escallops With Lime
|Veal cutlets||1 1⁄4 Pound|
|Olive oil||6 Tablespoon|
|Ground black pepper||To Taste|
|Basil||1 Bunch (100 gm), chopped|
|Lime juice||1 Tablespoon|
Flatten cutlets with a meat pounder.
Add 2 tablespoons of the oil to pan and heat.
Add as many cutlets as will fit at a time and saute over high heat.
Season to taste with salt and pepper.
Cook for 45 seconds on each side, remove from pan and cover to keep warm.
Repeat with remaining cutlets, adding olive oil as needed.
A minute before serving, sprinkle with fresh basil and lime juice.