Veal Piccata

By beach cook

Ingredients

• 1 # Veal Scaloppini
• 2 T EVOO
• 1/4 C Dry White Wine
• 1 t Garlic Clove Minced
• 1/2 C Chicken Stock
• 2 T Fresh Lemon Juice
• Lemon Slices for Each Veal Piece
• 2 T Capers - Drained
• 2 T Butter
• Fresh Parsley Chopped
• Salt & Pepper
• Flour

Preparation

Step 1

Dust Veal with Flour, Salt & Pepper.

Large Skillet Medium Heat, 2T EVOO, 1T Butter. Sauce Veal 2-3 Minutes Each Side.

Remove Veal, Set Aside & Keep Warm.

Remove Fat from Skillet.

Deglaze Skillet with Wine & Garlic, Cook Until Garlic is Slightly Brown & Liquid is Gone - 2 Minutes.

Add Stock, Lemon, Capers & Veal. Sauce 1 Minute Each Side.

Remove Veal to Warm Plate.

Finish with 1T Butter & Lemon Slices.

Pour Sauce Over Veal & Garnish with Parsley.

Serve with Pasta.

BMB