Veal Piccata
By Yankee Magazine|Jul 24 2007|
Next time you entertain a true gourmet, demonstrate your knowledge of good food by serving Veal Piccata. But make sure you pound the meat paper thin — that’s the secret of its delicate flavor and texture.
Yield
Serves 4.
Ingredients
1-1/2 pounds veal cutlets
1/2 cup lemon juice
1 tablespoon flour
4 tablespoons butter or margarine
1 tablespoon chopped parsley
1/8 teaspoon pepper
Instructions
Pound the cutlets until slices are flat and paper thin. (Use your fist or a wooden mallet.) Dredge lightly with flour. Heat the butter or margarine in a frying pan until bubbling and saute each cutlet on both sides for about 3 minutes. Remove from the pan and keep warm.
Deglaze the pan with lemon juice, heat to boiling and pour over the cutlets. Sprinkle with chopped parsley and pepper.
