- 4 pieces thinly sliced veal
- 2 tbsp flour
- 4 tbsp margarine
- 1 clove garlic
- 1/4 cup dry vermouth
- 1 tbsp lemon juice
- 1/2 lemon, sliced
- Pound veal with wooden mallet
- Dredge in flour; shake off excess
- In skillet, melt 3 tab margarine
- Crush garlic & brown; discard clove
- Place veal in skillet & cook quickly- 1-2 minutes each side
- Remove to warm serving dish
- Add 1 tab margarine, wine and lemon juice to skillet
- Simmer 5 minutes, scraping bottom of pan to loosen drippings
- Pour over veal
- Serve with lemon slices
Recipe submitted by Dobie on 1/13/98