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Lemon Veal Cutlets With Mushrooms And Shallots

Grill.em's picture
Ingredients
  Lemons 2 , freshly juiced
  Veal scallops 1 1⁄2 Pound
  Fine bread crumbs 1 1⁄2 Cup (24 tbs)
  Egg/2 egg whites, slightly beaten 1
  Butter/Margarine 4 Tablespoon, melted (For Brushing Grill)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Large mushrooms 1⁄2 Pound, cut into half / thirds
  Shallots 3 Large, thinly sliced
  Minced parsley 1⁄4 Cup (4 tbs)
  Lemon zest 1 Tablespoon (For Garnish)
  Lemon 1 (For Garnish)
Directions

Sprinkle lemon juice over veal scallops and let stand for 1 hour.
Place bread crumbs on a flat plate.
Roll veal in crumbs, then dip in egg and roll in crumbs again.
Preheat stovetop grill.
Brush grill surface with butter.
Cook veal over medium-high heat about 2 minutes per side or until cooked to taste.
Veal will brown slightly on the outside and be just cooked on the inside.
Remove to serving dish.
Sprinkle with salt and pepper.
Brush grill surface with butter.
Grill mushrooms and shallots for 1 to 2 minutes.
Turn vegetables as needed to warm and lightly brown.
Spoon vegetables next to veal cutlets.
Garnish veal with parsley, lemon zest, and lemon slices.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling

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