|Lemon juice||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
Melt oil in frying pan (that has tight cover, electric skillet works best), add veal cutlet to flour, salt, pepper and mustard together in baggie to flour cutlet.
Sear floured cutlet on both sides in melted butter to rich brown, nearly burnt color; add 1/4 cup lemon juice and quickly cover, turn down heat to simmer and cook for about 30 minutes.
Lift cover occasionally and turn cutlet to prevent sticking.
If necessary add water in small amounts to keep cutlet from sticking and to make lemon gravy.
Serves 2 or 3 and may be doubled according to size of pan or meat portions.
Is complimented by mashed potatoes and French green beans as well as salad, but is also good with noodles, rice and various other green vegetables.
Dish originated by mistake...a 1960 dinner-time phone call from my mother, Mrs.
Gelston, with phone cord too short to reach fry pan.
The $3.60 worth of veal was badly burned by length of call.
In desperation, added lemon juice to obscure burnt taste and covered the "mess." It's been a favorite dish ever since.
Named for my mother, Marie Gelston Kihl because it was her phone call that did it, and because she taught me never to waste good food as well as a love for the kitchen and food in general.