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Lemony Veal Piccata


1 pound Veal scallops; pounded thin
Flour
Salt
Pepper
3 Tablespoons Olive oil
3 cups Garlic; crushed
1/2 cup Dry white wine
1/2 cup Chicken broth
3 Tablespoons Capers
1 Small Lemon; peeled, white removed
2 Tablespoons Butter
4 Tablespoons Parsley; fresh

Yield: 4 servings

Dust the veal with flour. Season with salt and pepper. Sauté in the oil till lightly browned, about 2-3 min. Remove from pan and keep warm. 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. I like to garnish with more parsley and some lemon slices.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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