Veal Scaloppine/Piccata Recipe

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.