Lemon Veal with Parmesan Noodles
1 lb veal cutlets
1/2 cup flour
1 1/2 cups water
1/2 cup milk
6 tbsp butter, divided
1 pkg (4.5 oz) noodles and Parmesan sauce mix
1 cup sliced mushrooms
1/2 clove garlic, finely minced
1 lemon, halved
salt and pepper to taste
2 tbsp chopped parsley to garnish
Pound cutlets between sheets of waxed paper with a mallet, of not pre-tenderized. Cut each into 2″ pieces. Shake in bag with flour, salt and pepper to coat, and set aside. In a medium-size saucepan, bring water, milk and 2 tbsp butter to a boil. Stir in noodles and sauce mix, mushrooms and garlic. Boil 8 mins or until noodles are tender, stirring as needed. Meanwhile, in a medium-size skillet over medium heat, melt remaining 4 tbsp butter. Saute cutlets until lightly browned on each side, then add lemon juice to pan (reserving some lemon slices for garnish if desired) and cook until reduced. Place noodles and sauce on serving platter. Arrange cutlets on top, then pour reduced lemon/butter mix over cutlets. Garnish with parsley and lemon slices. Serves 4.
Variations
Use chicken breast or pork tenderloin slices instead of veal cutlets
Add wine or Marsala to lemon juice when cooking meat
