Veal Cutlets Piccata (Veal With Lemon) Recipe
Summary
CuisineEuropean
Ingredients
| Plum | 8 Pound, pounded | |
| Flour | 3 Tablespoon | |
| Ground pepper | 1 To taste | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 cup veal or chicken stock | ||
| Lemon juice | 1 | |
| 3 tablespoons chopped parsl | ||
| Salt | To Taste | |
Directions
1. Pound veal with a flat mallet. Season flour with salt and pepper to taste. Dredge veal all over in the seasoned flour.
2. Heat olive oil over high heat in a large heavy skillet. When hot, add as many pieces of veal as the skillet will hold in one layer
2. Heat olive oil over high heat in a large heavy skillet. When hot, add as many pieces of veal as the skillet will hold in one layer
Chef
