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Veal Piccata




Source of Recipe


Internet


List of Ingredients




tspn olive oil
lb veal scallops, very thinly sliced
juice of 1 lemon
cup dry white wine
lemon, thinly sliced


Recipe



Heat the oil In a nonstick skillet. Add veal scallops and sauté µ to 6 minutes. Turn, add lemon juice and cook 2 to 3 minutes or to the desired doneness. Remove veal to heated plates. Add wine to skillet, deglaze over high heat, stirring constantly. Pour wine over veal. Top each veal scallop with a slice of lemon and sprinkle with black pepper.