Veal Piccata

By McLean

Ingredients

• 2/3 cup flour
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon black pepper
• 1/2 cup butter
• 2 cloves garlic
• 12 thin veal cutlets (about 1 1/2 lb.)
• 4 to 6 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon twists (optional)

Preparation

Step 1

Combine flour, salt, white pepper and black pepper in a small bowl; stir well and set aside.

Melt butter in a large skillet over medium heat; add garlic and saute until tender. Remove and discard garlic from skillet.

Dredge veal in reserved flour mixture. Add veal to skillet; and saute 2 minutes on each side or until lightly browned; drain well on paper towels. Add lemon juice to skillet; cook until thoroughly heated. Return veal to skillet; sprinkle with parsley, and cook 1 minute or until thoroughly heated.

Transfer veal to a serving platter. Spoon the lemon juice mixture over veal. Garnish veal and with lemon twists, if desired.