Veal And Carrots In Wine Sauce
|Veal cutlet||4 Ounce|
|All purpose flour||1 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Garlic powder||1 Dash|
|Parsley flakes||1⁄4 Teaspoon, dried|
|Carrot||1 Large, scraped, thinly cut into diagonal slices|
|Lemon juice||2 Tablespoon|
|Dry white wine||2 Tablespoon|
Remove and discard any excess fat from cutlet.
Place cutlet between 2 sheets of waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour and seasonings, mix well.
Dredge veal cutlet in flour mixture.
Place butter in an 8-inch square baking dish.
Microwave at HIGH for 35 seconds or until melted.
Place cutlet in baking dish, cover tightly with heavy-duty plastic wrap, and microwave at HIGH for 1 minute.
Turn cutlet over, add carrot, lemon juice, and wine, cover and microwave at MEDIUM (50% power) for 2 1/2 to 3 minutes.
Give dish a half-turn, cover and microwave at MEDIUM for an additional 2 1/2 to 3 minutes or until veal is tender and carrot is crisp-tender.