Tony's Lemony Veal Piccata
Serves:
Ingredients:
1
lb
Veal scallops; pounded thin
2
tb
Butter
1
Sm Lemon; peeled ,white remo
3
tb
Capers
1/2
c
Chicken broth
1/2
c
Dry white wine
3
c
Garlic; crushed
3
tb
Olive oil
Pepper
Salt
Flour
4
tb
Parsley; fresh
Method:
Dust the veal with flour.
Season with salt and pepper.
Saute 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 saute 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.