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Veal Piccata Recipe | |
Italian Veal | |
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Ingredients:
1 pound veal cutlets2 tablespoons vegetable oil 1 egg 1/3 cup all-purpose flour Grated peel and juice of 1/2 Sunkist lemon 1/2 teaspoon dried oregano leaves, crushed 1/2 Sunkist lemon, cut into half-cartwheel slices 2 tablespoons butter or margarine 1 to 2 teaspoons drained capers (optional)
Directions:
With a meat mallet or rolling pin, flatten the cutlets between two sheets of plastic wrap to a 1/4 -inch thickness. In a shallow dish, slightly beat the egg. In a second dish, combine the flour and oregano. Dip cutlets into egg; then lightly coat with flour mixture. In a 10-inch skillet, heat the butter and oil. Over medium heat, sauti 3 to 4 cutlets at a time for 2 to 3 minutes on each side, until lightly browned. Remove to a serving dish and keep warm. Add lemon peel and juice, lemon half-cartwheel slices, and capers to the pan drippings in the skillet. Heat and spoon over the cutlets. Garnish with parsley sprigs, if desired.Makes 4 servings.
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