Title: Tony's Lemony Veal Piccata
Categories: Meat
Yield: 4 Servings
| 1 | lb | Veal scallops; pounded thin |
| | | Flour |
| | | Salt |
| | | Pepper |
| 3 | tb | Olive oil |
| 3 | c | Garlic; crushed |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 3 | tb | Capers |
| 1 | | Sm Lemon; peeled ,white remo |
| 2 | tb | Butter |
| 4 | tb | Parsley; 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)