Veal Piccata Recipe
Ingredients
| 1 pound veal scallopini | ||
| Cornstarch | 1 Tablespoon | |
| 1/2 teaspoon each salt and garlic salt | ||
| Ground pepper | 1 To taste | |
| Butter | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1/4 cup each dry white wine and beef broth | ||
| Lemon slices and watercress for garnish | ||
Directions
Dip meat in a mixture of the cornstarch, salt, garlic salt, and pepper, lightly coating both sides.
Using a large frying pan, saute meat in butter, turning to brown both sides and cooking quickly.
Transfer to a platter.
Pour into the pan drippings the lemon juice, wine, and broth and cook, stirring until smooth and reduced to about 1/4 cup.
Spoon over meat.
Garnish with lemon slices and watercress.
Contains about 275 calories per serving.
Note: As a variation add 2 tablespoons large capers along with the wine and broth.
Using a large frying pan, saute meat in butter, turning to brown both sides and cooking quickly.
Transfer to a platter.
Pour into the pan drippings the lemon juice, wine, and broth and cook, stirring until smooth and reduced to about 1/4 cup.
Spoon over meat.
Garnish with lemon slices and watercress.
Contains about 275 calories per serving.
Note: As a variation add 2 tablespoons large capers along with the wine and broth.
Chef
