Veal Piccata

By jannycerv

Yield: 4 servings

Ingredients

• 8 veal scaloppini
• 2 cloves garlic, crushed
• Flour
• 2 T. oil
• 4 T. butter or margarine
• 1/2 c. vermouth or dry white wine
• 2 T. fresh lemon juice
• 1 T. parsley, chopped
• Freshly-ground pepper

Preparation

Step 1

Rub scaloppini with garlic and dredge with flour. In a skillet, heat oil and 2 tablespoons butter. Add veal and brown on both sides over medium-low heat. Transfer to a warm platter. In a pan, combine vermouth, remaining butter, lemon juice, parsley and pepper. Bring mixture to a boil, stirring. Cook 1 minute over high heat; pour sauce over veal and serve.