Ingredients:

1 lb Veal Leg Cutlets 500g
1 teaspoon lemon pepper 5ml
1 tablespoon butter 15ml
2 tablespoons dry white wine or water 30ml
2 teaspoons each fresh lemon juice and 10ml
horseradish mustard
1 teaspoon honey 5ml
teaspoon grated lemon peel 2ml
2 tablespoons chopped toasted pistachio nuts 30ml
4 Romaine lettuce leaves
Lemon slices

Instructions

Pound Veal Leg Cutlets to 1/8″ thick. (3mm)Sprinkle with lemon pepper.Cook cutlets, half at a time, in butter in 10″ (25cm) non stick skillet over medium heatuntil cooked through, 2 to 3 minutes turn once.Remove from skillet keep warm.Add wine, lemon juice, mustard, honey and lemon peel to skillet.
Stir heat through.Stir in nuts.Arrange cutlets on lettuce leaves.Spoon nuts and remaining liquid in skillet over cutlets.Garnish with lemon slices.