Kaiser Cutlets in Lemon and Sour Cream Sauce
Laura Leuschpage 72
Ingredients
- 2 pounds Veal Cutlets, pounded thin
- 1 Medium Lemon, skin julienned
- Freshly Ground Black Pepper
- 3 Tablespoons Olive Oil
- Salt, to taste
- 1/4 Cup Sour Cream, at room temperature
Instructions
Brown the veal cutlets lightly in the oil. Remove from the pan. Pour 1/2 cup water {or wine if you prefer) in the pan, scrapping up the brown bits. Replace the meat in the pan. Be sure when you peel the lemon you don't take any of the white part. Put 3/4 of the lemon strips in the pan and season with salt and lots of black pepper. Simmer for 15 minutes, turning meat once. Remove from heat and cool 10 minutes. Discard the lemon. Mix 2 tablespoons of the pan juices with the sour cream and slowly stir back into the sauce. Simmer 2 to 3 minutes, adding the remaining lemon strips. Serve over rice.