posted by Nikki 04-09-102 5:11 AM
Veal Piccata
1 lb veal scallopine (cutlets)
Flour seasoned with salt and pepper for dredging
2 tb olive oil
2 tb butter
4 tb butter
1 tb minced fresh garlic
1/2 cup dry white wine
1/3 cup fresh lemon juice
Chopped fresh parsley
Dip the veal in the flour to coat; shake off excess.
Heat the oil and 2 tb of butter in a large skillet over high heat. Add the veal and sauté until lightly browned, about 2 minutes per side. Remove the veal and reduce the heat to medium-high. Melt the 4 tb of butter in the pan. Add the garlic and sauté until softened, about 1 minute. Add the wine and reduce for about 1 minute. Add the lemon juice and cook another 2 minutes. Return the veal to the pan and simmer just until hot, about 2 minutes. Serve immediately, spooning some of the sauce over the meat and garnishing with the parsley and lemon wedges.