Total Time
20mins
Prep 15 mins
Cook 5 mins

From Best of Cooking for all Occasions. I took this book out of the library and thought this sounded like an easy way to dress up veal. I have never seen lovage before but it is in the parsley family. There is a cook's tip at the bottom of the recipe that reads: If you wish , substitute plain low-fat yogurt for half the cream in the sauce. In this case, do not bring sauce to a boil after adding the yogurt and cream: heat through over low heat, stirring constantly.

Ingredients Nutrition

Directions

  1. Pound veal between 2 sheets of plastic wrap with the flat surface of a mallet to flatten evenly.
  2. Melt butter in a large skillet and add the cutlets and cook 3-4 minutes on each side until golden brown.
  3. Remove cutlets from pan and and transfer to a warm platter and keep warm.
  4. Pour the stock into the pan juices; bring to a simmer. Stir in cream and bring to a boil.
  5. Crumble lovage and stir into sauce and then season with salt and white pepper.
  6. Spoon cream sauce over cutlets before serving.

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