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Title: Tony's Lemony Veal Piccata
Categories: Meat
Yield: 4 Servings

1lbVeal scallops; pounded thin
  Flour
  Salt
  Pepper
3tbOlive oil
3cGarlic; crushed
1/2cDry white wine
1/2cChicken broth
3tbCapers
1 Sm Lemon; peeled ,white remo
2tbButter
4tbParsley; fresh

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. Enjoy, i hope this is what you are looking for. 9/20...11:00a cj :) FROM: CAROLE TOSO (TDRH33B)

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