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Ingredients
U.S. |
Metric |
Ingredients |
2½ lb |
Method
Procedure
- Lightly flatten each piece of veal with a meat mallet. Do not pound hard, or you may tear the meat.
- Dry the meat, season it with salt and pepper, and dredge it in flour. Shake off excess. (Do not do this step until immediately before cooking.)
- Heat the oil in a large sauté pan until very hot. Add the veal and sauté over high heat j