Piccata Of Veal Recipe
Ingredients
| Veal scallops - 12 (1 pound) | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Lemon juice | 3 Tablespoon (Special oil - 3 tablespoons) | |
| Parsley | 2 Tablespoon, minced (Special oil - 3 tablespoons) | |
Directions
GETTING READY
1 Pound the veal as thin as possible (Place the veal between two pieces of waxed paper and pound it from the center out until very thin use a mallet or cleaver.) or get it done by the butcher.
2 Prepare a mixture of flour, salt and pepper and dip the veal in it.
MAKING
3 In a skillet, heat the oil and saute veal until browned on both the sides.
4 Remove on a platter and keep warm.
5 In the same skillet, add the lemon juice and parsley and cook for about 30 seconds.
6 Scrape the sides and bottom of the pan.
SERVING
7 Por over the veal and serve.
1 Pound the veal as thin as possible (Place the veal between two pieces of waxed paper and pound it from the center out until very thin use a mallet or cleaver.) or get it done by the butcher.
2 Prepare a mixture of flour, salt and pepper and dip the veal in it.
MAKING
3 In a skillet, heat the oil and saute veal until browned on both the sides.
4 Remove on a platter and keep warm.
5 In the same skillet, add the lemon juice and parsley and cook for about 30 seconds.
6 Scrape the sides and bottom of the pan.
SERVING
7 Por over the veal and serve.
Chef
