Tony's lemony veal piccata

Yield: 4 servings

Measure Ingredient
1 pounds Veal scallops; pounded thin
\N \N Flour
\N \N Salt
\N \N Pepper
3 tablespoons Olive oil
3 cups Garlic; crushed
½ cup Dry white wine
½ cup Chicken broth
3 tablespoons Capers
1 \N Sm Lemon; peeled ,white remo
2 tablespoons Butter
4 tablespoons Parsley; fresh

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)

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