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Veal Scaloppine/Piccata Recipe | |
Italian Veal | |
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Ingredients:
Veal Scaloppine:1lb. veal leg round OR veal leg sirloin steak, cut 1/4-inch thick 3 tablespoons butter or margarine Veal Piccata: 3 T. lemon juice 2 T. butter 1 T. snipped parsley
Directions:
Cut veal into 4 pieces; pound with meat mallet to about 1/8-inch thickness. Sprinkle with salt and pepper. In a large skillet cook HALF of the veal in hot butter over medium-high heat about 1 minute on each side. Remove to serving platter; keep warm. Add a little more butter to skillet, if necessary. Repeat with remaining veal.Veal Piccata: Prepare Veal Scaloppine as above. Remove meat; keep warm. Add lemon juice, butter, and parsley to skillet drippings. Heat and stir till butter is melted. Pour over veal. 4 servings.
Note: See Recipe Archives for Instant Veal Piccata. Just type "veal" in the title line, click "find".
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