Note: See Recipe Archives for Instant Veal Piccata. Just type "veal" in the title line, click "find".
- 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
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.
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Source: B.H.& G. Italian Cookbook
Submitted By: Linda Wilson