Tony's lemony veal piccata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Veal scallops; pounded thin |
| Flour | ||
| Salt | ||
| Pepper | ||
| 3 | tablespoons | Olive oil |
| 3 | cups | Garlic; crushed |
| ½ | cup | Dry white wine |
| ½ | cup | Chicken broth |
| 3 | tablespoons | Capers |
| 1 | Sm Lemon; peeled ,white remo | |
| 2 | tablespoons | Butter |
| 4 | tablespoons | Parsley; fresh |
Directions
Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm.
Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to ⅓-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Enjoy, i hope this is what you are looking for.
9/20..⅑:00a cj :) FROM: CAROLE TOSO (TDRH33B)