Veal Piccata

By á-5781

Ingredients

• 1 lb uncooked lean veal sirloin, four 4 oz cutlets, pounded thin
• 3/4 tsp table salt, divided
• 1/2 tsp black pepper, divided
• 1/3 C all purpose flour
• 2 tsp olive oil
• 1/3 C canned chicken broth
• 3 T fresh lemon juice
• 2 T table wine, white
• 1 T light butter
• 2 tsp fresh parsley,fresh, chopped
• 1 T capers

Preparation

Step 1

Season veal with salt and pepper to taste, set aside.
In a small, bowl, combine flour, 1/4 tsp salt and 1/8 tsp pepper, dredge veal in flour mixture and turn to coat
Heat oil in a nonstick skillet over medium high heat,add veal and cook until just cooked through and golden, about 1 minutes per side; set aside and keep warm.
Deglaze skillet, add liquid to remove remaining pieces of food with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve