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Tony's Lemony Veal Piccata

  • 4servings

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Source: www.hungrymonster.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. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound veal scallops -- pounded thin

  3. flour

  4. salt

  5. pepper

  6. 3 tablespoons olive oil

  7. 3 cups garlic -- crushed

  8. 1/2 cup dry white wine

  9. 1/2 cup chicken broth

  10. 3 tablespoons capers

  11. 1 small lemon; peeled -- white removed

  12. 2 tablespoons butter

  13. 4 tablespoons parsley -- fresh

Instructions Jump to Ingredients ↑

  1. Dust the veal with flour. Season with salt and pepper. Sauté‚in 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 sauté‚several 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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