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Veal Piccata

Source of Recipe


From "The Coastal Living Cookbook"






List of Ingredients



• 1 lb. veal cutlets
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 cup all-purpose flour
  
• 3 Tbsp butter
  
• 2 Tbsp olive oil
  
• 3 Tbsp lemon juice
  
• 2 cloves garlic, minced
  
• 3 Tbsp dry white wine
  
• 1 Tbsp chopped fresh parsley
  






Instructions



1. Place veal between two sheets of plastic wrap or wax paper, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut veal into 6 serving-size pieces. Pat veal dry. Rub salt and pepper on veal, and dredge in flour.
   
   
2. Heat butter and oil in a large skillet over medium-high heat. Add veal in two batches, and cook 1 to 2 minutes on each side. Remove veal to a warm platter; cover and keep warm. Drain drippings.
   
   
3. Add lemon juice, garlic and white wine to skillet, stirring to loosen browned bits from bottom of skillet; cook over medium heat 1 to 2 minutes. To serve, spoon juices over veal; sprinkle with parsley.
   
   Makes 4 servings.