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Lemon Veal Piccata Recipe | |
Italian Stew | |
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Ingredients:
1 pound veal scallops, pounded thinAll-purpose flour Salt Pepper 3 tablespoons olive oil 3 garlic cloves, crushed 1/2 cup dry white wine or sherry 1/2 cup chicken broth 3 tablespoons capers 1 small lemon, peeled, white removed and thinly sliced 2 tablespoons butter 4 tablespoons chopped fresh parsley Additional parsley and lemon slices for garnish (optional)
Directions:
Season cutlets with salt and pepper; dredge in flour. Heat oil in a large skillet over medium-high heat and lightly brown both sides of cutlets, about 2 to 3 minutes. Remove from pan and keep warm. Add the garlic to skillet and saute for a few seconds. Add wine or sherry and bring to boil. Reduce liquid to 1/3-cup. Stir in capers and lemon slices. Return to a boil.Swirl in the butter and parsley. Dip the veal slices into the sauce, place on a serving platter and top with remaining sauce. Garnish with additional parsley and lemon slices, if desired. Makes 4 servings.
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