Veal Piccata

By lynleywoman

Ingredients

• 1 lb veal cutlets
• 1/4 cup flour
• salt & pepper to taste
• 2 tbsp olive oil
• juice of 1 lemon
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• Grated zest of 1/2 lemon

Preparation

Step 1

Flatten the veal cutlets to an even 1/4 inch thickness. Mix the flour with salt and pepper and dip veal cutlets into the seasoned flour. Make sure both sides are coated and shake off excess flour.
Heat a non-stick skillet on medium-high heat and add the oil. Add the veal and brown for 1 minute on each side. Remove the veal to a plate and keep warm. Add lemon juice and wine and scrape up the brown bits in the pan. Add stock and boil rapidly to reduce liquid be half about 2 to 3 minutes.
Lower the heat and return the veal to the pan;add the lemon zest.Cook for 1 minute to heat through. Serve the veal with the lemon and sauce spooned on top.