Veal Cutlets In Cream

1. 1

   Pound veal between 2 sheets of plastic wrap with the flat surface of a mallet to flatten evenly.

2. 2

   Melt butter in a large skillet and add the cutlets and cook 3-4 minutes on each side until golden brown.

3. 3

   Remove cutlets from pan and and transfer to a warm platter and keep warm.

4. 4

   Pour the stock into the pan juices; bring to a simmer. Stir in cream and bring to a boil.

5. 5

   Crumble lovage and stir into sauce and then season with salt and white pepper.

6. 6

   Spoon cream sauce over cutlets before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.