Amaretto-Lime Veal

By knox_bh01

Ingredients

• 4 slices bacon
• 1/3 cup sliced almonds
• vegetable oil
• 1 pound veal cutlets (1/4 inch thick
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all purpose flour
• 1/2 cup Amaretto
• 1 1/2 tablespoons fresh lime juice
• 1/2 cup sliced green onions
• 1/4 cup butter or margarine

Details

Servings 1

Preparation

Step 1

Cook bacon in a large skillet until browned; remove and drain on paper towels, reserving drippings in skillet. Add almonds to drippings, and cook over medium heat, stirring constantly, until lightly browned; remove and drain on paper towels, reserving drippings. Add oil to drippings to make 1/4 cup; set aside.
Sprinkle cutlets evenly with salt and pepper; dredge in flour. Heat 2 tablespoons drippings mixture in skillet; add half of cutlets, and cook 1 minute on each side or until lightly browned. Remove to a serving dish; keep warm. Repeat procedure with remaining 2 tablespoons drippings mixture and cutlets. Drain excess drippings from skillet.
Add liqueur, lime juice, and green onions to skillet; bring to a boil, scraping bottom of skillet to loosen browned particles. Boil 2 minutes, stirring often. Remove from heat; add butter, 1 tablespoon at a time, stirring until butter melts. Stir in almonds, and spoon over cutlets. Sprinkle with bacon.