I don’t cook veal very often (have you checked the price recently?!) but it is a nice treat on occasion.  This recipe is light – and delicious.

8 veal cutlets, pounded thin

1/3 cup flour

Dash salt and pepper

2 tablespoons oil

¼ cup white wine

3 tablespoons margarine

3 tablespoons lemon juice

Combine flour with salt and pepper.  Dredge cutlets in flour.  Heat oil in large skillet over medium heat.  Add veal and cook through – about 2 to 3 minutes per side.  Remove from pan and tent to keep warm.  Add wine to skillet and heat.  Stir in margarine and lemon juice and continue stirring until margarine melts.  Return veal to skillet and cook another 2 to 3 minutes.  Garnish with lemon slices if desired.  Serve immediately.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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