Veal with Chive-Mushroom Sauce
Fresh veal is a costly meat. Using cube steaks instead of veal will give you a great entre but at a budget price. Just increase the cooking time by 5 minutes per side for the steaks.
2 lb veal cutlets
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1 Tbsp vegetable oil
8 oz mushrooms, sliced
3 Tbsp minced parsley
1 Tbsp minced chives
juice of 1 lemon
Pound the veal to a 1/4-inch thickness; sprinkle with salt and pepper. Heat butter and oil in a large skillet over medium-high heat.
Add mushrooms to skillet. Cook until tender, about 5 minutes. Remove from skillet.
Add veal to skillet. Cook until browned on both sides, about 5 minutes per side.
Add mushrooms, parsley and chives to skillet. Squeeze lemon over top; stir. Serve veal immediately with sauce.
Preparing parsley can be easy. Once chopped, place parsley in a kitchen towel. Gently wring the towel to remove the moisture from the leaves. The parsley will then be easy to sprinkle without clumping.