Foodie Friday: Veal, Rosemary and Lemon Pasta
A dish that captures the essence of a fabulous pasta sauce: simple but intense flavors cooked with thought and care and a dash of panache.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Wooden spoon
- Stove
- Pot
- Colander
- Microplane
- Pepper mill
- Serving bowl
Ingredients
- 1/2 lb. veal cutlets (schnitzel)
- juice of one lemon
- 1 1/2 teaspoons plain flour
- 1/2 cup fresh rosemary tips, whole if tender, minced if tough
- 2 teaspoons fresh garlic, minced
- 1 teaspoon freshly cracked pepper
- 1 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon lemon rind
- salt to taste
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