Easy Lemon Veal Piccata with Parsley
Easy Lemon Veal Piccata with Parsley recipe
Yield
8 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
veal
thin |
* |
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
lemon juice
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
veal
thin |
* |
| 59 | ml |
butter
|
|
| 45 | ml |
lemon juice
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
all-purpose flour
|
|
Directions
Pound veal lightly.
Sprinkle with salt and pepper and dredge in flour.
Melt butter in skillet and brown veal quickly, turning once.
Don't try to cook all the veal at once, it probably won't fit.
Remove veal, place on warm platter and pour off excess fat.
Add 3 tbl water and scrape up brown residue.
Add lemon juice, pour sauce over meat and sprinkle with parsley.
Garnish with lemon slices.
