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Vitello Garozzo




Source of Recipe


Michael Garozzo, Garozzo's Ristorante


List of Ingredients




4-2 oz. slices of Veal (pounded flat and breaded with Italian bread crumbs)
1/4 cup sliced Mushrooms
2 tablespoons of sliced, pitted Black Olives
1 tablespoon of Capers
1 tablespoon of Lemon Juice
1/4 lb. Butter
1/4 cup Olive Oil

Recipe



First sauté the breaded veal in olive oil until golden brown on both sides.
Next, in a separate pan, sauté the olives, capers, and mushrooms with butter.
Add the lemon juice and butter to veal and allow to simmer until the sauce has absorbed into the veal.
Set the veal onto the serving plates and drizzle over with the remaining sauce.
Servers 1 Buon Appetito!