Simple veal piccata

Yield: 6 servings

Measure Ingredient
1 cup Flour
\N \N Salt & freshly ground pepper
1½ pounds Veal cutlets
8 tablespoons Unsalted butter
1 \N Lemon
3 tablespoons Minced parsley

SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour.

Heat a heavy-bottomed skillet. Place butter in the skillet and when its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on thickness). Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over the cutlets. Sprinkle with parsley.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Submitted By GAIL SHIPP On 06-19-95

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