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Veal Escallops With Lime

Quick.easy.cooking's picture
Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Method: 
Saute
Ingredient: 
Lime

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