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Smoke-eaters Veal Piccata




Source of Recipe


Internet


List of Ingredients




8 veal cutlets
1 cup flour
1 teaspoon salt
1 teaspoon fresh-ground black pepper
2 tablespoons butter
3 tablespoons olive oil
2 tablespoons capers
2/3 cup white cooking wine
1/4 cup canned beef stock
juice of 1 lemon



Recipe



Pound the veal cutlets between two pieces of wax paper. Pound them just enough to thin them and tenderize them a bit.

In a large shallow bowl combine the flour, salt and pepper.

Dredge the veal cutlets in the flour to coat completely. Shake off the excess flour and set aside.

In a large frying pan, heat the olive oil and butter together over a medium-high flame.

Add the garlic and sauté just until they give off an aroma but do not begin to brown.

Carefully place each veal cutlet into the hot oil/butter and garlic.

Saute the veal for about one minute on each side or until completely cooked.

Remove the veal cutlets to a warm serving dish or large casserole.

To the remaining oil/butter mixture, add the capers, white wine, beef stock, and lemon juice.

Saute for about two minutes stirring and scraping the bottom of the pan to loosen all the little bits and thicken the sauce slightly.

Return the veal cutlets to the pan to heat through and coat with the sauce.

Serve immediately.

Serves 4 hungry smoke-eaters

This dish is terrific with any rice dish and a good mixed green salad, on the side.