Tony's Lemony Veal Piccata
16
16
Ingredients
| 1 | pound |
veal cutlets
pounded thin |
* |
| 1 | x |
all-purpose flour
|
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
|
* |
| 3 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| ½ | cup |
white wine
dry |
* |
| ½ | cup |
chicken broth
|
|
| 3 | tablespoons |
capers
|
|
| 1 | small |
lemon
peeled, white removed |
* |
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
parsley leaves
fresh |
Directions
Dust the veal with flour.
Season with salt and pepper.
Sauté in the oil until lightly browned, about 2 to 3 minutes.
Remove from pan and keep warm.
Pour off any remaining oil add the garlic and sauté 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.
