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| 1/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 x ca. 450 g | Thin veal cutlets |
| 4 Teelöffel | Olive oil (approx) |
| 1/2 Tasse | chicken stock |
| 1/4 Tasse | Dry white wine or additional stock |
| 1/2 Teelöffel | Dried Italian herbs |
| 1 Teelöffel | lemon peel grated |
| 1 Esslöffel | lemon juice freshly squeezed |
| 2 Esslöffel | parsley chopped |
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On a plate stir together the flour, salt and pepper. Coat veal in flour mixture, shaking off excess. In a large non-stick skillet, heat half the oil over high heat; cook veal in batches, adding more oil as needed, for 1 minute per side or until browned. Transfer to a plate and keep warm.
Reduce heat to medium. Add stock, wine and Italian herbs to skillet; cook, until slightly reduced. Stir in lemon zest; cook, turning occasionally, for 1 to 2 minutes or until heated through and sauce is slightly thickened. Season with salt and pepper to taste. Yield: 4 servings Typed in MMformat by cjhartlin@email. Msn. Com
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