Veal Piccata

By gails_cookbook

Ingredients

• 2 lbs. Veal cutlets (cut 1/4inch thick)
• Salt and pepper
• 1/3 cup all-purpose flour
• 1/3 cup olive oil
• 2 tbsp. butter
• 1 cup water
• 1/2 cup dry white wine
• 1 chicken-flavor bouillon cube
• 2 med. lemons
• Parsley

Preparation

Step 1

1. With meat mallet, pound cutlets to 1/8in. thickness. On waxed paper, sprinkle with 1-teaspoon salt and 1/4tsp. pepper. Coat with flour.
2. In 12-inch skillet over med.-high heat, in hot oil and butter, cook veal, a few pieces at a time, until lightly browned on both sides, removing pieces as they brown and adding more oil if necessary.
3. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon and 1/2tsp. salt, scraping to loosen brown bits. Return weal to skillet; cover and simmer 15 minutes until cutlets are fork-tender. Cut 1 lemon in half; squeeze to remove juice; thinly slice the other.
4. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet. Over high heat, heat to boiling.. Spoon liquid over cutlets; garnish with lemon slices and parsley.