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Tony's Lemony Veal Piccata

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Veal scallops - pounded thin

  2. Flour

  3. Salt

  4. Pepper

  5. 3 tablespoons 45ml Olive oil

  6. 3 cups 438g / 15oz Garlic - crushed

  7. 1/2 cup 118ml Dry white wine

  8. 1/2 cup 118ml Chicken broth

  9. 3 tablespoons 45ml Capers

  10. 1 tablespoon 15ml Lemon; peeled - white removed (small)

  11. 2 tablespoons 30ml Butter

  12. 4 tablespoons 60ml Parsley - fresh

Instructions Jump to Ingredients ↑

  1. Dust the veal with flour. Season with salt and pepper. Sauteein the oil till lightly browned, about 2-3 minutes Remove from pan and keep warm.

  2. Pour off any remaining oil add the garlic and sauteeseveral seconds. Add wine or sherry and bring to boil. Reduce to 1/3-cup.Stir in capers and lemon. Return to boil. Swirl in the butter and parsley. Dip the veal slices into the sauce, place on platter and top with remaining sauce.

  3. I like to garnish with more parsley and some lemon slices.

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