Veal Piccata With Pistachios
From The Great American Meat
Book (Canada, UK), by Merle Ellis.
I was a judge at the 1990 Veal Cooking Contest in
Wisconsin. The second-place winner, Tillie Astorino
from North Adams, Massachusetts, won $750. It was
my favorite recipe.
1 pound veal leg cutlets
1 tsp lemon pepper
1 Tbsp butter
2 Tbsp dry white wine or water
2 tsp fresh lemon juice
2 tsp horseradish mustard
1 tsp honey
1/2 tsp grated lemon peel
2 Tbsp chopped toasted pistachio nuts
4 large romaine-lettuce leaves
Lemon slices, for garnish
Pound the cutlets to 1/8-inch thickness. Sprinkle
with the lemon pepper. Heat the butter in a 10-inch
nonstick skillet over medium heat. Cook the cutlets in
two batches until cooked through, 2 to 3 minutes,
turning once. Remove from the skillet and keep them
Add the wine, lemon juice, mustard, honey, and
lemon peel to the skillet. Heat through, stirring. Stir in
the nuts. Arrange the cutlets on the lettuce leaves.
Spoon the nuts and remaining liquid in the skillet over
them. Garnish with the lemon slices.
Yield: Serves 4
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